Servings: 4 servings
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Ingredients
- 1 medium Spaghetti squash, halved and seeded
- 1 pound Raw shrimp, peeled and deveined
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons Chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Place the spaghetti squash halves on a baking sheet, and cut the side down. Bake for 30-40 minutes or until tender. Use a fork to scrape out the spaghetti squash “noodles” and set them aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Add the remaining two tablespoons of butter to the skillet along with the garlic. Cook for 1-2 minutes until fragrant.
- Add the heavy cream to the skillet and simmer. Cook for 2-3 minutes until the sauce has thickened slightly.
- Add the Parmesan cheese to the skillet and stir until melted and combined with the sauce.
- Add the spaghetti squash noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until the noodles are slightly tender.
- Add the cooked shrimp back into the skillet with the spaghetti squash noodles and toss to combine. Cook for 1-2 minutes until the shrimp is heated through.
- Season with salt and pepper to taste, and sprinkle with chopped parsley.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 418 kcal
Total Fat: 31.2g
Saturated Fat: 19.4g
Cholesterol: 273 mg
Sodium: 663 mg
Total Carbohydrate: 12.2g
Dietary Fiber: 2.4g
Sugars: 4.4g
Protein: 24.9g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp Alfredo with Spaghetti Squash
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
