Spicy Tomato Garlic Shrimp with Spaghetti Squash
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
303 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Description
Spicy Tomato Garlic Shrimp with Spaghetti Squash features halved spaghetti squash that is baked until tender, then scraped to create noodle-like strands. Shrimp are sautéed briefly, then removed while a tomato sauce is prepared by cooking onions, garlic, crushed tomatoes, and seasonings including red pepper flakes and dried herbs. The shrimp return to the sauce for finishing, and Greek yogurt is added off heat to lend creaminess without curdling.
The resulting sauce is moderately spicy with a bright tomato base, balanced by aromatic herbs and a hint of heat from crushed red pepper flakes. The spaghetti squash offers a lightly textured vessel that complements the shrimp and sauce without overpowering the dish.
This meal suits dinner when a lighter alternative to pasta is desired and benefits from fresh seasoning and squeezing excess moisture from the spaghetti squash strands before combining. The Greek yogurt adds richness and a slight tang that rounds out the sauce.
Note that adding Greek yogurt off the heat is important to prevent curdling. Also, pressing the spaghetti squash strands to remove excess liquid helps maintain a good sauce consistency by preventing dilution.
Ingredients
- 2 spaghetti squash halved lengthwise, medium sized
- 1 tablespoon olive oil
- 1 pound Shrimp peeled and deveined, large
- 1/2 cup yellow onion diced
- 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 basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup chicken broth low sodium
- 1/2 cup Greek yogurt low fat or whole milk work best, plain, at room temperature
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
- To avoid curdling, add Greek yogurt to the sauce only after removing it from heat.
- After baking and scraping, squeeze excess liquid from spaghetti squash strands using hands or a clean towel to prevent a watery dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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