That sounds obnoxious. I know. I’m sorry, but I’m finally in a festive mood. My final grades are in, I’m hosting our 6th Annual Ugly Sweater/The Husband’s 43rd Birthday party tomorrow, I don’t have to travel this year for Christmas (first time in my adult life), and I’m planning three enormous family meals over the holiday. I can’t wait to cook for everyone! I love having a household of people who appreciate a good home cooked meal.
Yesterday was Shrimp Pasta night at my house. It’s a family favorite (except for the 7-Year-Old, of course, he has no favorites besides mac & cheese *eye roll*) and one I love to cook because I get to use my spiralizer. The boys enjoy traditional linguini, but I can’t do all those carbs anymore. It’s just too much. So when I make this meal for the family, I usually enjoy carrot or butternut noodles with my shrimp and garlic. I wish I could get the whole family on the zoodle bandwagon, but it’s not happening anytime soon. So I use Shrimp Pasta night as my night to experiment for myself.
This is the way I’ve been making it recently. It’s a fast, simple, dish with a ton of flavor.
I love butternut (and carrot) “noodles” with shrimp. They hold up well without overpowering them and add a fabulous touch of sweetness that goes fantastic with garlic shrimp.
Garlic Shrimp with Butternut Squash "Noodles"
Yield 1 servings
Ditch the linguini and try this Garlic Shrimp with Butternut "Noodles". The Butternut squash adds a touch of sweetness that perfectly compliments the shrimp!
- 1 tbsp olive oil
- 12oz raw shrimp shells and tail removed
- 6 cloves of garlic minced (or less to taste)
- 600g raw Butternut Squash spiralized with the "angel hair" setting
- 1/2 cup water or chicken broth
- 1 tbsp dried parsley
- parmesan cheese for garnish (optional)
Heat the oil in large skillet over medium-high heat. Add the shrimp and garlic with a pinch of salt and pepper. Cook until the shrimp just turn pink. Remove the shrimp from the skillet and set aside.
Add the 1/4 of water or broth the skill and add the butternut "noodles." Using tongs toss the "noodles", so they get coated in the broth and andy remaining garlic in the skillet.
Cover and let it set for 2 minutes then toss, cover and cook again for 2 minutes. Repeat this process until the butternut is cooked to your liking. I cooked mone for a total of 6 minutes.
Add the parsley and shrimp to the skillet and toss one last time to merge all the ingredients. Top with parmesan cheese and enjoy!
- I spiralize my own butternut using this spiralizer but you could buy it already prepared from your grocery store.
- I've made this with carrot "noodles" as well and it's just as good!
- I eat half of this for a meal and it's HUGE! You could always break it up into additional servings but I like having a big 'ole plate of "pasta" on "pasta" night. I usually make this when the boys have linguini because they all don't like the squash anyway.
Serving Size 1/2 the recipe
Amount Per Serving
% Daily Value
Total Fat 7 g
Total Carbohydrates 38 g
Dietary Fiber 6 g
Sugars 7 g
Protein 46 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.