This was a dinner that I was not intending to blog about, but after I took my first bite, it was so delicious, that I had to take a quick photo and share it with you. I have tried cooking with spaghetti squash in the past, but I was never wowed by it - I still found myself missing the delicious carb-fest of real pasta. But the sauce on this recipe is so flavorful (the buttery goodness doesn't hurt) that I found myself not missing a thing! I used frozen shrimp (thawed) from Trader Joe's, and it turned out great.
Basil-Garlic Shrimp with Spaghetti Squash
- 1 spaghetti squash
- 3/4 lb shrimp
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 2/3 cup dry white wine
- 2 tablespoons lemon juice
- 4 tablespoons chopped sun-dried tomatoes
- 5 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup shredded fresh basil
Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and scoop out and discard seeds and stringy bits. Place the squash halves face down in a roasting pan, add 1/2 cup water, and cover with foil. Roast for 45 minutes, until squash is tender when pierced with a fork.
While squash is roasting, prepare the other ingredients. Begin cooking when the squash has about 10 minutes left. Season the shrimp with salt and pepper. Heat the olive oil over moderate heat and cook the shrimp until browned on each side, about 3 minutes total. Remove the shrimp to a plate.
Add the garlic to the pan and let cook very briefly (about 15 seconds), then add wine, lemon juice, and tomatoes. Boil, stirring occasionally (make sure you get all the browned bits from the shrimp), until the liquid is reduced by two-thirds. Reduce the heat to low, and add butter and basil, then return the shrimp to the pan. Season with salt and pepper.
Using a fork, scrape the squash flesh away from the skin, creating "spaghetti" strands. Serve the shrimp and sauce over the spaghetti squash.