Spring Spaghetti Squash Alfredo with Shrimp
This spring spaghetti squash alfredo is a delicious lower-carb recipe to kick start spring!
Servings Prep Time
6people 10minutes
Cook Time
45minutes
Servings Prep Time
6people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash halves flesh side-up. Drizzle a tablespoon of olive oil between the two halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the remaining tablespoon of olive oil, and one tablespoon of butter. Once hot, place the shrimp in the pan and season with salt and pepper. Sear for 2-3 minutes on each side, until cooked through and opaque. Remove from heat and set aside.
  4. Place the asparagus in the same pan, and saute for 8-10 minutes, until cooked. Remove from heat and set aside.
  5. In the same pan, add the remaining 3 tablespoons of butter. Once melted, add the garlic and shallots and cook for 2-3 minutes. Pour in the heavy cream, followed by the cream cheese, Parmesan cheese, mozzarella cheese, salt, and pepper. Whisk until smooth and the cheese has melted. Simmer for 8-10 minutes until the sauce has thickened.
  6. Once the spaghetti squash has cooled, scrape the spaghetti squash into the alfredo sauce. Return the shrimp and asparagus to the pan, followed by the peas. Toss until combined. Let simmer for 5 minutes, or until heated through. Serve hot, and top with Parmesan cheese.
  7. Eat!
Recipe Notes

Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our spaghetti squash alfredo. Cheers!

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 Spring Spaghetti Squash Alfredo with Shrimp
This spring spaghetti squash alfredo is a delicious lower-carb recipe to kick start spring!
Spring Spaghetti Squash Alfredo with Shrimp
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Spring Spaghetti Squash Alfredo with Shrimp
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash halves flesh side-up. Drizzle a tablespoon of olive oil between the two halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the remaining tablespoon of olive oil, and one tablespoon of butter. Once hot, place the shrimp in the pan and season with salt and pepper. Sear for 2-3 minutes on each side, until cooked through and opaque. Remove from heat and set aside.
  4. Place the asparagus in the same pan, and saute for 8-10 minutes, until cooked. Remove from heat and set aside.
  5. In the same pan, add the remaining 3 tablespoons of butter. Once melted, add the garlic and shallots and cook for 2-3 minutes. Pour in the heavy cream, followed by the cream cheese, Parmesan cheese, mozzarella cheese, salt, and pepper. Whisk until smooth and the cheese has melted. Simmer for 8-10 minutes until the sauce has thickened.
  6. Once the spaghetti squash has cooled, scrape the spaghetti squash into the alfredo sauce. Return the shrimp and asparagus to the pan, followed by the peas. Toss until combined. Let simmer for 5 minutes, or until heated through. Serve hot, and top with Parmesan cheese.
  7. Eat!
Recipe Notes

Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our spaghetti squash alfredo. Cheers!

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