Creamy Tomato Shrimp with Spaghetti Squash
Trying to find a satisfying healthy dinner that suits your low-carb diet? Craving the comfort of a classic pasta dish while sticking to your healthy resolutions? Look no farther than this Creamy Tomato Shrimp and Spaghetti Squash Recipe! This recipe is a taste and nutrient powerhouse, with juicy shrimp, a vivid tomato cream sauce (that can be turned paleo-friendly!), and all nestled on a bed of spaghetti-like veggie magic.
Intrigued? We thought so! This dish is not only keto and gluten-free, but it is also surprisingly simple to prepare. So, abandon the processed carbs and explore the world of flavor with this guilt-free pleasure. Prepare for a symphony of textures and flavors - creamy, tangy, succulent, and oh-so-satisfying. Let's start cooking!
Let's Make Creamy Tomato Shrimp with Spaghetti Squash!
Hey everyone, spaghetti squash lovers unite! We're whipping up a delicious dish that's sure to become a new favorite: Creamy Tomato Shrimp with Spaghetti Squash! This isn't your ordinary pasta dish – it's packed with flavor, comfort, and the best part? It's low-carb, keto, and gluten-free!
Whether you're following a special diet or just looking for a lighter alternative, this recipe is a winner. Plus, it's surprisingly easy to make, so you can have a restaurant-worthy meal on the table in no time. Let's get cooking!
Preparation time: 15 minutes. Yield: 4 servings. Cooking time: 30 minutes
Here's what we'll need:
Ingredients:
- 3 pounds (or 1.5 kg) spaghetti squash
- 2 tablespoons olive oil
- 1 pound (or 450g) of yummy shrimp, shelled and deveined (deveining just means removing that little vein running down the back)
- ½ teaspoon red chili pepper flakes (for a little kick, adjust to your spice preference!)
- 1 small onion, finely chopped
- 4 garlic cloves, minced (because garlic makes everything better!)
- 2 cups canned crushed tomatoes
- ¼ cup (60ml) water
- ½ bouillon cube (these handy cubes add a savory flavor boost)
- ½ teaspoon thyme (fresh or dried works!)
- ½ cup heavy cream (optional, for a richer sauce – perfect if you're not following paleo)
- Salt and fresh cracked pepper to taste (because we want all the delicious flavors to shine!)
Now, let's get cookin':
- First things first, grab a large skillet and heat up that olive oil over medium-high heat. Toss in the shrimp and let them cook for about a minute on one side, until they turn nice and pink. Sprinkle them with some salt while they're sizzling. Then, flip those tasty morsels and cook for another 2 minutes or so on the other side. Once they're cooked through, set them aside on a plate. But don't throw away the yummy oil and juices in the pan – we'll need those for flavor town!
- In the same skillet (because less dishes are always a win!), add the chopped onion and minced garlic. Let them cook over medium-high heat for about 2 minutes, stirring occasionally until the onions soften up and get nice and fragrant.
- Now comes the fun part! Add those crushed tomatoes, along with the bouillon cube dissolved in ¼ cup of boiling water. Don't forget the chili pepper flakes (remember, adjust the amount for your spice level) and the thyme. Bring everything to a boil, then reduce the heat and let it simmer for 10-15 minutes. Give it an occasional stir to make sure nothing sticks. If you're feeling extra creamy, this is where you can add the heavy cream. Just mix it in and then take the pan off the heat right away.
- Time to reunite the shrimp with their delicious sauce! Add them back to the pan and give everything a good stir to combine. Remember, we don't want to bring it back to a boil or high heat – that can mess with the texture of the sauce. Season with salt and pepper to taste, just to make sure it's perfect.
- Now, let's get that spaghetti squash ready! Preheat your oven to 400°F (or 200°C). Grab a microwave-safe baking dish and place the spaghetti squash halves cut-side down. Add 3 tablespoons of water to create some steam, then microwave for 7 minutes. Once that's done, transfer the squash halves to a baking sheet, cut-side up this time. Drizzle them with some olive oil, sprinkle with salt and pepper, and bake in the oven for another 5-10 minutes.
- When the spaghetti squash is nice and tender, use a fork to scrape out the strands – it should look like spaghetti magic! Fill those beautiful squash "boats" with the creamy tomato shrimp sauce. For an extra touch of deliciousness, sprinkle some parmesan cheese, pepper, and thyme on top.
There you have it! Our amazing Creamy Tomato Shrimp with Spaghetti Squash is ready to be devoured. Enjoy this flavorful and healthy dish hot, and don't forget to tell us what you think in the comments below!
Tips and Recipe Twists for Creamy Tomato Shrimp with Spaghetti Squash:
Tips for Perfectly Cooked Spaghetti Squash:
Don't overcook the squash: You want it tender but not mushy. A fork should easily shred the flesh into spaghetti-like strands.
Test with a fork: After baking, pierce the thickest part of the squash with a fork. If it goes in easily and shreds, it's done!
Microwaving vs. Roasting: Microwaving is a faster option, but roasting can bring out a deeper, nuttier flavor.
Seasoning the squash: Don't forget to add a drizzle of olive oil, salt, and pepper before baking for extra flavor.
Recipe Variations:
Spicy kick: Love it hot? Add a pinch of cayenne pepper or a few drops of sriracha to the sauce for a fiery kick.
Veggie lovers: Sauteed mushrooms, bell peppers, or zucchini can be added to the pan with the onions and garlic.
Protein power: Swap the shrimp for cooked chicken breast, salmon, or tofu for a different protein twist.
Creamy alternatives: If you don't have heavy cream, try using full-fat coconut milk or cashew cream for a dairy-free option.
Fresh herbs: Fresh basil, oregano, or parsley can be added to the sauce for a bright and flavorful twist.
Cheesy goodness: For extra cheesy goodness, sprinkle the filled squash boats with shredded mozzarella cheese before placing them back in the oven for a few minutes to melt.
Leftover magic: Leftover cooked squash and shrimp can be tossed with a light vinaigrette for a delicious and healthy lunch salad.
Why You'll Love This Creamy Tomato Shrimp with Spaghetti Squash: It's a Deliciously Healthy Twist!
This Creamy Tomato Shrimp with Spaghetti Squash isn't just another dish – it's a recipe that will have your taste buds and your body doing a happy dance. Here's why it's a win-win:
Flavor Explosion:
Creamy Tomato Dream: The combination of juicy shrimp, a vibrant tomato sauce, and a touch of cream (if you choose) creates a flavor party in your mouth. It's rich, satisfying, and keeps you coming back for more.
Comfort Food Cravings Satisfied: This dish feels like a warm hug on a cold day. It's got all the comforting flavors of a classic pasta dish, but without the heavy carbs.
Healthy Benefits:
Low-Carb Goodness: Spaghetti squash is a fantastic alternative to traditional pasta. It's packed with fiber and vitamins, while being much lower in carbohydrates. This makes it a perfect choice for those following a keto or low-carb diet.
Protein Powerhouse: Shrimp is a lean protein source, providing essential nutrients for building and maintaining muscle.
Veggie Versatility: This recipe is easily customizable! Add your favorite veggies like mushrooms, peppers, or zucchini for a boost of vitamins, minerals, and fiber.
Gluten-Free Friendly: This dish is naturally gluten-free, making it a great option for those with gluten sensitivities.
Overall, this Creamy Tomato Shrimp with Spaghetti Squash is a delicious and healthy meal that will leave you feeling satisfied and nourished.** It's a perfect example of how healthy eating doesn't have to be bland or boring!
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