Description
Garlic Shrimp with Cilantro Spaghetti Squash is a light, yet flavorful dish that perfectly balances savory shrimp with the freshness of cilantro and the natural sweetness of spaghetti squash. The shrimp are sautéed in a fragrant garlic butter sauce, infused with a touch of lemon and chili flakes for a zesty kick. The spaghetti squash is roasted until tender, then shredded into noodle-like strands, offering a low-carb alternative to pasta. Tossed together, the garlic shrimp and spaghetti squash create a satisfying, healthy meal that’s both rich in flavor and full of texture. Fresh cilantro adds a burst of color and a pop of freshness, making this dish a vibrant, delicious option for a wholesome dinner. It’s a great way to enjoy seafood and veggies in a light, yet satisfying, meal.
Ingredients
Here’s what you’ll need to make Garlic Shrimp with Cilantro Spaghetti Squash:
For the Shrimp:
- 1 lb (450g) medium shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Red pepper flakes (optional)
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
Garnish:
- 1/4 cup fresh cilantro, chopped
- Additional lemon wedges (optional)
Ingredient Highlights
- Shrimp: Shrimp is an excellent source of lean protein and is quick to cook, making it the perfect match for this dish. It also takes on the garlic butter sauce wonderfully.
- Spaghetti Squash: Spaghetti squash is a low-carb alternative to pasta and, when roasted, has a noodle-like texture that’s ideal for this dish.
- Garlic and Lemon: Garlic adds depth of flavor while lemon provides a bright, zesty contrast that complements the shrimp and squash.
- Cilantro: Cilantro adds a fresh, herbal note to the dish, balancing out the richness of the butter and shrimp.
Instructions
Step-by-Step Instructions
Follow these easy steps to prepare the perfect Garlic Shrimp with Cilantro Spaghetti Squash:
Roast the Spaghetti Squash:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon and discard them. Drizzle the squash halves with olive oil and season with salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the flesh is tender and can be easily shredded with a fork. Once done, use a fork to scrape the inside of the squash into spaghetti-like strands. Set aside.
Cook the Shrimp:
- Sauté the Garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden. Be careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Sprinkle with paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- Add Lemon and Finish the Sauce: Add the lemon juice and zest to the skillet, scraping up any bits of garlic left in the pan. Stir well and cook for another 1-2 minutes until the sauce slightly thickens.
Assemble the Dish:
- Combine Squash and Shrimp: Add the roasted spaghetti squash strands to the skillet with the garlic butter sauce. Toss to coat the squash in the flavorful sauce. Add the cooked shrimp back into the skillet and gently toss everything together until the shrimp and squash are evenly mixed.
- Garnish and Serve: Sprinkle the dish with chopped fresh cilantro and garnish with additional lemon wedges, if desired. Serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 10g
- Protein: 35g