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Creamy Tomato Shrimp with Spaghetti Squash Recipe

Creamy Tomato Shrimp with Spaghetti Squash

Roasted spaghetti squash is topped with tender shrimp in a creamy garlic-tomato sauce. This colorful four-serving dinner is cozy, fresh, and ready in about 50–60 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Spaghetti Squash
  • 1 about 3 pounds Medium spaghetti squash
  • 1 tablespoon Extra-virgin olive oil
Shrimp and Sauce
  • 1 pound Large raw shrimp, peeled and deveined
  • 1/2 teaspoon, divided Salt
  • 1/4 teaspoon, divided Ground black pepper
  • 1 medium Medium onion, chopped
  • 2 cloves Garlic, minced
  • 1 14-ounce can No-salt-added diced tomatoes
  • 1/2 cup Heavy cream
Garnish
  • 2 tablespoons Fresh parsley, chopped
For Cooking Shrimp
  • 1 tablespoon Extra-virgin olive oil

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scrape out the seeds.
  2. Brush the cut sides of the squash with 1 tablespoon of olive oil. Place the halves cut-side down on a rimmed baking sheet and roast for 35–45 minutes, or until fork-tender.
  3. While the squash roasts, season the shrimp with part of the salt and black pepper. Patting the shrimp dry first helps the seasoning cling and encourages even browning.
  4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, just until pink and opaque, then transfer them to a plate.
  5. Add the chopped onion to the skillet and cook for 3–5 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  6. Stir in the diced tomatoes and heavy cream. Bring the mixture to a gentle simmer and cook for several minutes, until the sauce thickens slightly.
  7. Return the shrimp to the skillet and warm them through without prolonged cooking. Taste and adjust with the remaining salt and black pepper as needed.
  8. Use a fork to scrape the roasted squash into long strands. Spoon the creamy tomato shrimp sauce over the squash and finish with chopped fresh parsley.

Notes

Roast the squash cut-side down for tender strands with less drying. Cook shrimp only until pink and opaque, then add them back at the end to help prevent a rubbery texture. For less watery squash, let the cooked halves cool for a few minutes and allow excess moisture to drain before serving.