Happy five-days-before-Christmas!
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"
Ingredients
- 1 tbsp olive oil
- 12 oz raw shrimp shells and tail removed
- 6 cloves of garlic minced or less to taste
- 600 g raw Butternut Squash spiralized with the "angel hair" setting
- ½ cup water or chicken broth
- 1 tbsp dried parsley
- parmesan cheese for garnish optional
Instructions
- 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.12 oz raw shrimp shells and tail removed, 6 cloves of garlic minced, 1 tbsp olive oil
- Add the ¼ 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.600 g raw Butternut Squash spiralized with the "angel hair" setting, ½ cup water or chicken broth
- 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!1 tbsp dried parsley, parmesan cheese for garnish
Notes
- 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.
Recipes with butternut or zucchini noodles with shrimp are my FAVORITE - you can have such big portions for low, low calories! This sounds delicious, and I'm going to make it today - thanks for the recipe!