Sometimes dishes just happen on their own. This meal, which has become a regular in our rotation, was created as a quick and easy meal when we were out boondocking in our trailer. We even made it a second time to make certain it wasn't one of those "I'm starving" meals. It was even better when enjoyed the second time at home.
I previously posted a quick method to cook spaghetti squash. Puncture the squash through the flesh multiple times (this is critical to let steam escape). Place squash in microwave for 10 minutes. It will come out soft, You can easily cut in half and scoop out seeds. I want to stress the importance of piercing deep into the squash. I have had instances of not doing it well enough and exploding a squash in the microwave. Trust me, cleaning the resulting mess is not fun at all.
INGREDIENTS
Alfredo Sauce:
1/4 c butter
1 c heavy cream
2 cloves garlic
1/2 c grated parmesan cheese
1/4 c basil, chiffonade
1/8 t nutmeg, freshly grated
1/4 t smoked paprika
Shrimp:
1 T butter
2 T Italian seasoning
1 # medium shrimp, peeled and deveined
1 m spaghetti squash
DIRECTIONS 1. Puncture spaghetti squash multiple times with knife to ensure venting. Microwave for 10 minutes. Squash should be soft to the touch if not, microwave in 3 minute increments until softened. 2. Cut squash lengthwise with knife into 2 portions. Lightly scoop out seeds. Using a fork, shred until all long strands are released. Set aside. 3. Sauté shrimp in butter and seasoning until just pink. Set aside. 4. Prepare the alfredo sauce. In a saucepan over medium heat, melt the butter. Add garlic and cook for 30 seconds. Sir in heavy cream. Add cheese slowly, stirring to combine until completely smooth. Add nutmeg and fresh basil. 5. Split alfredo sauce between the two squash halves, stirring to completely integrate the sauce. Top with sautéed shrimp and shredded italian blend. Place under broiler until browned. Enjoy!!!