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Cajun Shrimp with Cream Sauce and Roasted Spaghetti Squash Recipe

Cajun Shrimp with Cream Sauce and Roasted Spaghetti Squash recipe


This is a yummy dish with shrimp and spaghetti squash. It has a creamy sauce with a Cajun kick. You cook the squash in the oven and mix it with shrimp and veggies. It's a fun meal that looks like spaghetti but is made from squash!


2 medium spaghetti squash
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 lb raw peeled shrimp, fresh or frozen
1 medium red onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 sticks celery, thinly sliced
1 teaspoon Cajun seasoning
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil


Preheat oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil.
Wash and dry the spaghetti squash. Cut each squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven until tender, about 20-25 minutes.
While the squash is roasting, thaw the shrimp if frozen and pat dry with paper towels. Set aside.
In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Once hot, add the sliced onion, minced garlic, sliced red bell pepper, and sliced celery. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
Sprinkle the Cajun seasoning over the vegetables and stir to combine.
Add the shrimp to the skillet and cook, stirring often, until the shrimp are pink and cooked through, about 3 minutes.
Pour in the chicken broth and heavy whipping cream, and bring to a simmer. Cook for an additional 2 minutes, then stir in the grated Parmesan cheese until melted and the sauce is creamy.
Remove the squash from the oven and let it cool slightly. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
Divide the roasted spaghetti squash strands among plates. Top with the Cajun shrimp and cream sauce. Garnish with chopped fresh basil and serve.

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