Spicy Tomato Garlic Shrimp with Spaghetti Squash

Name: Spicy Tomato Garlic Shrimp with Spaghetti Squash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 medium sized spaghetti squash; 1 tablespoon olive oil; 1 pound large shrimp; 1/2 cup diced yellow onion; 2 cloves garlic; 15 ounces crushed tomatoes; 1 teaspoon crushed red pepper flakes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried parsley; Kosher salt and fresh ground black pepper to taste; 1/2 cup low sodium chicken broth; 1/2 cup plain Greek yogurt at room temperature

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
4 servings
Calories
303 kcal
Course
Main Course, Dinner
Cuisine
Italian

Spicy Tomato Garlic Shrimp with Spaghetti Squash

Lindsey Herring

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Spicy Tomato Garlic Shrimp with Spaghetti Squash is an easy one pan shrimp dinner with a creamy and spicy sauce.

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Ingredients

Servings

2 medium sized spaghetti squash, halved lengthwise
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/2 cup diced yellow onion
2 cloves garlic, minced
15 ounces crushed tomatoes
1 teaspoon crushed red pepper flakes, or more depending on how spicy you want it.
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
Kosher salt and fresh ground black pepper to taste
1/2 cup low sodium chicken broth
1/2 cup plain Greek yogurt at room temperature, low fat or whole milk work best

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Instructions

Preheat oven to 375° F. Line a baking sheet with foil and spray it with cooking spray.
Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet. Bake for 40 minutes or until the squash is tender. Let the squash cool slightly before scraping out the flesh with a fork.
While the squash is cooling heat a 9-10 inch skillet over medium-high heat and spray it with cooking spray. When the skillet is hot add in the shrimp and sprinkle with salt and pepper.
Cook the shrimp for about 1-2 minutes per side then remove them from the skillet onto a plate. Place the skillet back on the burner and add in the olive oil.
When the oil is hot add in the diced onion and cook for about 3 minutes or until it is translucent. Add in the garlic and cook for another minute.
Add in the crushed tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together. Simmer the tomato mixture over medium low heat for about 5 minutes. Stir in the chicken broth then remove the skillet from the heat.
Add in the Greek yogurt and stir the sauce until it is incorporated and smooth. Add the shrimp back into the sauce and stir to coat them.
Serve the shrimp and tomato sauce on top of the prepared spaghetti squash.

Notes

It is important to add the Greek yogurt off the heat to ensure that it doesn't curdle in the sauce.
UPDATE To prevent the dish from becoming too soupy I have found that when you scrape out the strands of cooled spaghetti squash squeeze the excess liquid out with your hands or wring out using a clean tea towel or cheesecloth, just as you would squeeze excess liquid out of defrosted frozen spinach.

Nutrition Information

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Calories 303kcal (15%) Carbohydrates 32g (11%) Protein 33g (66%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 242mg (81%) Sodium 1158mg (48%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 303 kcal

% Daily Value*

Calories	303kcal	15%
Carbohydrates	32g	11%
Protein	33g	66%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Cholesterol	242mg	81%
Sodium	1158mg	48%
Fiber	7g	28%
Sugar	13g	26%