Stashcook: Meal Planner & Recipe Keeper

Cajun Shrimp with Cream Sauce and Roasted Spaghetti Squash Recipe

Name: Cajun Shrimp with Cream Sauce and Roasted Spaghetti Squash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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