Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 2 tablespoons olive oil, or to taste, divided 1 large spaghetti squash, halved and seeded, or to taste 3 cups fresh spinach 1 clove garlic, minced 1 pound large shrimp, peeled and deveined 1 cup cherry tomatoes 1 teaspoon sea salt ½ teaspoon ground black pepper 1 tablespoon chopped fresh parsley ¾ cup chicken broth 1 tablespoon fresh lemon juice 1 teaspoon lemon zest
Nutrition Info
- 307 caloriescarbohydrate: 35 gcholesterol: 173.5 mgfat: 10.6 gfiber: 1.1 gprotein: 22.7 gsaturatedFat: 1.8 gservingSize: -sodium: 917.4 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash
Directions
-
Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic, cook for 30 seconds. Add shrimp and tomatoes, cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley, toss to combine. Pour in chicken broth, cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands, mix in lemon juice and zest.