Introduction
Oh, hello there, my friend! Remember those nights when you just crave something comforting, something delicious, but you’re also kinda short on time and energy? This Creamy Spaghetti Squash with Shrimp is your answer. It’s like a warm hug in a bowl, and honestly, it’s so ridiculously easy, you’ll wonder why you haven’t made it a regular in your kitchen rotation. It brings a touch of elegance without any of the fuss, making it perfect for a quick weeknight dinner or even when you want to impress a special someone (or just yourself!).
Why You’ll Love This Recipe
- Super Speedy: Seriously, we’re talking dinner on the table in under an hour!
- Effortlessly Easy: Minimal prep, straightforward steps – perfect for beginners and busy bees alike.
- Thoughtful & Giftable: Imagine presenting a beautiful jar of the sauce components with the squash prepped – how sweet is that? (Okay, maybe more for the holidays, but still!)
- Crowd-Pleasing Perfection: Even picky eaters tend to love this one. The creamy sauce is a winner, and the spaghetti squash is such a fun texture!
Ingredients
Gathering your ingredients is half the fun, right? Here’s what you’ll need for this delightful dish:
- 1 medium spaghetti squash: The star of the show! It roasts up beautifully into strands that look just like pasta.
- 1 tablespoon olive oil: For giving our squash a nice little roast.
- ½ teaspoon sea salt: To season the squash itself.
- ¼ teaspoon pepper: A little pinch to wake up the flavors.
- 2 tablespoons butter: Hello, richness! This is where our delicious sauce begins.
- 12 ounces shrimp, peeled and deveined: I like to buy them already prepped to save even more time. Make sure they’re nice and pink!
- ¼ teaspoon sea salt, or to taste: For seasoning our succulent shrimp.
- ¼ teaspoon pepper, or to taste: Just a touch more to make those shrimp sing.
- 3 garlic cloves, minced: Because what’s a creamy sauce without a little garlic goodness?
- ½ cup vegetable broth: This forms the base of our luscious sauce.
- ½ cup heavy cream: This is where the magic happens – creating that dreamy, creamy texture.
- ½ cup grated Parmesan cheese: Salty, nutty, and utterly delicious. It thickens and flavors the sauce wonderfully.
- 1 tablespoon chopped fresh parsley, for garnish: For a pop of color and freshness. It makes it look extra fancy!
How to Make It
Alright, let’s get cooking! Grab your apron, put on some happy tunes, and let’s dive in.
- Preheat your oven: First things first, let’s get that oven nice and toasty. Set it to 400°F (200°C).
- Prep the squash: Grab your spaghetti squash. Carefully cut it in half lengthwise. It can be a little tricky, so use a sturdy knife and be mindful of your fingers! Once it’s halved, scoop out all those seeds from the middle. Think of it as cleaning out its little belly.
- Season and oil: Brush the cut sides of the squash with that lovely olive oil. Then, sprinkle them with ½ teaspoon of sea salt and ¼ teaspoon of pepper. This gives the squash a lovely flavor as it roasts.
- Roast those halves: Place the squash halves cut-side down on a baking sheet. This helps them steam beautifully and become super tender.
- Patience, my friend: Pop them in the oven and let them roast for about 30-40 minutes. You’ll know they’re ready when you can easily pierce them with a fork. They should be nice and tender.
- Get a head start on the sauce: While the squash is doing its thing in the oven, let’s start on our creamy sauce. Melt the butter in a large skillet over medium heat.
- Cook the shrimp: Add your prepped shrimp to the skillet. Season them with ¼ teaspoon of sea salt and ¼ teaspoon of pepper. We only want to cook them for a few minutes until they’re nice and pink and opaque. Don’t overcook them, or they’ll get tough!
- Set aside: Once the shrimp are perfectly cooked, scoop them out of the skillet and set them aside on a plate.
- Garlic time! In the same skillet (don’t wipe it out – all those flavors are good!), add your minced garlic. Sauté it for just about 1 minute until it smells wonderfully fragrant. Be careful not to burn it!
- Broth and simmer: Pour in the vegetable broth. Bring it to a gentle simmer, scraping up any little bits from the bottom of the pan – that’s pure flavor!
- Creamy goodness: Now for the indulgence! Stir in the heavy cream and the grated Parmesan cheese. Keep stirring until everything is well combined and the sauce starts to thicken just a little bit. Oh, it smells amazing already!
- Sauce gets thicker: Let it simmer gently, stirring occasionally, until the sauce reaches your desired thickness. It should be creamy and luscious.
- Bring it all together: Return the cooked shrimp to the skillet with the sauce. Give it a good stir to coat all those lovely shrimp.
- Squash is ready! Your spaghetti squash should be perfectly tender now. Take it out of the oven. Use a fork to gently shred the flesh from the rind. It will naturally come away in beautiful spaghetti-like strands. How neat is that?
- Serve it up: Spoon those gorgeous spaghetti squash strands into bowls. Then, generously ladle that creamy shrimp sauce over the top.
- Garnish and enjoy! Sprinkle with fresh chopped parsley for a touch of green and freshness. And there you have it – a truly delightful meal!
Substitutions & Additions
This recipe is so forgiving and adaptable! Feel free to play around:
- Shrimp alternatives: If shrimp isn’t your jam, this dish is also fantastic with cooked chicken, flaky white fish, or even just extra veggies for a vegetarian option.
- Broth swap: Chicken broth works beautifully if you don’t have vegetable broth on hand.
- Spice it up: Love a little heat? Add a pinch of red pepper flakes with the garlic for a spicy kick.
- Veggie boost: Feel free to sauté some spinach, mushrooms, or bell peppers with the garlic for extra color and nutrients.
- Herb variations: Fresh basil or chives would also be delicious garnishes.
Tips for Success
A few little tricks can make this recipe even better:
- Choosing your squash: Look for a spaghetti squash that feels heavy for its size and has a firm rind.
- Don’t overcook the shrimp: This is key! Shrimp cook very quickly. Keep an eye on them to ensure they stay tender and juicy.
- Sauce consistency: If your sauce is too thick, add a splash more broth or cream. If it’s too thin, let it simmer a bit longer or stir in a little more Parmesan cheese.
- Prep ahead: You can roast the spaghetti squash a day in advance. Store it in an airtight container in the fridge. Reheat gently before serving and then top with the freshly made shrimp sauce.
How to Store It
Leftovers are a beautiful thing! Store any remaining Creamy Spaghetti Squash with Shrimp in an airtight container in the refrigerator for up to 2-3 days. I find it reheats best gently on the stovetop over low heat, or in the microwave, stirring occasionally. The sauce might thicken a bit in the fridge, so you can add a tiny splash of milk or broth when reheating if needed.
FAQs
Got questions? I’ve got answers!
Q: Can I use pre-shredded spaghetti squash?
A: While you can buy it pre-shredded, I highly recommend roasting it yourself from whole. It yields a much better texture and flavor, and it’s surprisingly easy!
Q: How long does the spaghetti squash take to roast?
A: It usually takes between 30-40 minutes at 400°F (200°C), but oven temperatures can vary. The best way to tell is to check for fork-tenderness.
Q: Can I make the sauce ahead of time?
A: You can make the sauce base (steps 6-12) ahead of time and store it in the fridge. When you’re ready to serve, reheat the sauce, cook the shrimp, and combine!
Creamy Spaghetti Squash with Shrimp
A comforting, delicious, and easy weeknight meal featuring roasted spaghetti squash strands tossed in a rich, creamy shrimp sauce. Ready in under an hour!
Equipment
- Baking Sheet
- Large skillet
- Oven Preheated to 400°F (200°C)
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon pepper
For the Creamy Shrimp Sauce
- 2 tablespoons butter
- 12 ounces shrimp peeled and deveined
- 0.25 teaspoon sea salt or to taste
- 0.25 teaspoon pepper or to taste
- 3 cloves garlic minced
- 0.5 cup vegetable broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and season with ½ teaspoon sea salt and ¼ teaspoon pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until fork-tender.
- While the squash roasts, melt the butter in a large skillet over medium heat.
- Add the shrimp to the skillet, season with ¼ teaspoon sea salt and ¼ teaspoon pepper, and cook for a few minutes until pink and opaque. Remove shrimp and set aside.
- Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits.
- Stir in the heavy cream and grated Parmesan cheese. Simmer until the sauce thickens slightly.
- Return the cooked shrimp to the sauce and stir to coat.
- Once the squash is roasted, use a fork to shred the flesh into strands.
- Spoon the spaghetti squash strands into bowls, ladle the creamy shrimp sauce over the top, and garnish with fresh parsley.
Notes
This recipe is adaptable. Substitute chicken or fish for shrimp, use chicken broth, or add red pepper flakes for heat. Spinach, mushrooms, or bell peppers can be sautéed with the garlic. Fresh basil or chives are also good garnishes. Choose a spaghetti squash that feels heavy for its size and has a firm rind. Don't overcook the shrimp. If the sauce is too thick, add more broth or cream; if too thin, simmer longer or add more Parmesan. You can roast the squash a day ahead.