Garlic Shrimp with Spaghetti Squash

Name: Garlic Shrimp with Spaghetti Squash
Prep time: 10 min
Cook time: 1 h
Yield: Serves 4
Ingredients: 1 package ButcherBox.ca wild Argentinian extra jumbo shrimp; 1 tbsp + more ButcherBox.ca grass fed butter, salted; 2 spaghetti squash; 1 tbsp smoked paprika; 1/2 tbsp garlic powder; to taste Kosher salt and freshly cracked black pepper; 3 tbsp, divided + more if needed extra virgin olive oil; 3 cloves garlic, diced; 1 small onion, diced; 1/2 each red and yellow sweet bell peppers, julienned; 1 bunch asparagus, stemmed; 2 tbsp sundried tomatoes, chopped; as desired fresh basil, shredded for garnish

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4 people

00h 10

01h 00

Elevate your weeknight dinners with ButcherBox.ca's mouthwatering Garlic Shrimp with Spaghetti Squash. This keto-friendly dish combines our wild Argentinian shrimp with zesty sundried tomatoes, sweet bell peppers and crisp asparagus, all served over a bed of perfectly roasted spaghetti squash.

Ingredients and Method

Ingredients

1 package ButcherBox.ca wild Argentinian extra jumbo shrimp
1 tbsp + more ButcherBox.ca grass fed butter, salted
2 spaghetti squash
1 tbsp smoked paprika
1/2 tbsp garlic powder
to taste Kosher salt and freshly cracked black pepper
3 tbsp, divided + more if needed extra virgin olive oil
3 cloves garlic, diced
1 small onion, diced
1/2 each red and yellow sweet bell peppers, julienned
1 bunch asparagus, stemmed
2 tbsp sundried tomatoes, chopped
as desired fresh basil, shredded for garnish

Method

Preheat oven to 400F
Cut squash in half through lengthwise, remove seeds and poke holes all over the skin. Drizzle inside with olive oil, season with salt and pepper. Place on parchment lined baking sheet with skin side up.
Roast in preheated oven for 30 - 45 minutes, until soft to the touch. Using 2 forks you can now shred the inside, making noodles out of the squash.
Remove shells and tails from shrimp, season with paprika, salt & pepper, and garlic powder. Mix to ensure well coated.
Heat a skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil, add shrimp and saute until cooked through, opaque and firm to the touch. Remove from pan, set aside.
In the same pan, add more butter or olive oil if needed, stir in onion, red & yellow peppers, asparagus and garlic. Season with salt & pepper and saute until veggies are slightly softened and asparagus is lightly browned.
Stir in sundried tomatoes, heat through. Add in spaghetti squash noodles and heat until warmed through.
Plate your spaghetti squash mixture, top with shrimp and garnish with shredded basil leaves.