Garlic Shrimp with Butternut Squash "Noodles"

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.

📖 Recipe

Garlic Shrimp with Butternut Squash "Noodles"

Roni Noone

Ditch the linguini and try this Garlic Shrimp with Butternut "Noodles". The Butternut squash adds a touch of sweetness that perfectly compliments the shrimp! 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Any

Cuisine Italian

Servings 1 servings

Calories 308 kcal

Ingredients

  

1x2x3x

• 1 tablespoon 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 tablespoon 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 tablespoon 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 tablespoon 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. 

Nutrition

Serving: 1/2 the recipeCalories: 308kcalCarbohydrates: 38gProtein: 46gFat: 7gFiber: 6gSugar: 7g

Keyword Butternut, Garlic, Shrimp, Squash

Tried this recipe?Let us know how it was!