Spaghetti squash shrimp spinach alfredo is a fulfilling keto recipe that is just as healthy as it is tasty. The ketogenic main course combines pan-fried shrimp with freshly-steamed spinach and thoroughly cooked spaghetti squash.
Despite being a main course recipe, spaghetti squash shrimp spinach alfredo recipe is astonishingly quick to prepare. It requires only 15 minutes to prepare, out of which 5 minutes is the prep time.
Total Servings – 8
Prep Time – 5 minutes
Cooking Time – 10 minutes
454 grams shrimp (peeled and deveined)
454 grams spinach (chopped and steamed)
227 grams cream cheese
50 grams parmesan cheese (grated)
6 tablespoons butter (unsalted)
6 tablespoons water
4 cloves garlic (minced)
Strands from 1 medium or 2 small roasted spaghetti squash
How to Prepare
1 – Place a skillet over medium-high heat and melt 2 tablespoons of butter in it.
2 – Add garlic to the melted butter in the skillet and continue heating for another 1 minute.
3 – Add shrimp to the skillet and cook each side of the shrimp for about 2 to 3 minutes or up to the point when it turns pink.
4 – Remove the shrimp from the skillet and set aside. Keep it warm.
5 – Add cream cheese, parmesan cheese, water, and remaining butter to the skillet and continue heating and stirring until thoroughly combined. Once the butter and cream melt completely, remove the skillet from the heat.
6 – Add shrimp and spinach to the skillet and stir thoroughly.
7 – Next, add the spaghetti squash.
8 – Serve warm, optionally with parmesan cheese.
To enhance the flavor of the dish, garnish with additional or a combination of:
o Parmesan cheese
To try a different flavor, add some Cajun seasoning to the shrimp prior to searing it in
Energy – 296 kcal
Carbohydrates – 8.7 grams
Fat – 21.2 grams
Fiber – 1.5 grams
Protein – 19.1 grams