A couple of nights ago, I made one of the best dinners I’ve had in a long time. I found some shrimp on sale at Whole Foods and couldn’t resist the purchase. I had a spaghetti squash that had been sitting on my counter for a couple of weeks that I needed to use. I love the fact that spaghetti squash has a long shelf life. I’ve neglected a squash for two months before and it was in perfect condition when I cooked it up. I was going to just cook up the shrimp and spaghetti squash but I started playing around with the recipe and turned it into a delicious Alfredo.
Ingredients:
2 cups uncooked, tale off & deveined, 2 tablespoons butter, 1/4 cup ghee, 1/4 cup parmesan, 1/4 cup light cream, 1/4 cup cashew milk (or skim), 1 tablespoon garlic powder, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper.
**You will also need 1 medium spaghetti squash, cooked!**
Why Ghee? Well I learned how to cook with it last year at a class and fell in love with it!
1. Cook shrimp up in butter and seasonings on medium-high. Once the shrimp turns lightly pink, turn the heat to low, add in the cream, parmesan, and milk and let it thicken up for about five to ten minutes.
Add the sauce on top of a plate of spaghetti squash, sprinkle some more parmesan and a little bit of allspice!
This was so much lighter than the “real deal Alfredo” but so delicious! I recommend throwing in some steamed broccoli or spinach too!
Nutrition Per Serving
(Serves 4) Calories 240, Carbs 15 g, 10 g Fat, 13 g Protein, 6 g Sugar
Monica says
i love how simple this is! and it looks delicious too 🙂
Linda @ The Fitty says
Oh, looks very creamy. I’ve still yet to buy cashew milk!
Amanda says
This looks amazing! Definitely must try. How do you make the spaghetti squash? Do you bake it in the oven?
Emily says
recipe is a little screwed up! missing some ingredient names lol.
You should try making the cauliflower “alfredo” sauce. It’s one of my favorites and is a good alternative for people who are trying not to consume as much fats and animal (by)products!
Taralynn McNitt says
Sorry! Should say 2 tablespoons butter !What does the consistency of the cauliflower sauce taste like?
Emily says
It’s thinner than alfredo obviously and not as rich, but still is creamy! I add a hint of parmesan too and a lot of garlic or garlic powder. There is also a delicious vegan “alfredo” sauce recipe on pinterest I use that utilizes vegan (or regular if you’re not vegan) cream cheese that is also delicious but not as calorie dense.
Katy says
I’m making this for dinner!
Tayton says
That looks so good! You are a great cook.
Kelly says
Hey! Your second ingredient says “1/2 cup” but doesn’t have the ingredient next to it. Is this for the butter?
But anyways, this looks super good! Alfredo sauce is my #1 weakness! I’ve never had any luck making spaghetti squash, mine always comes out too hard – any tips for that as well?
Taralynn McNitt says
Sorry should say 2 tablespoons butter! if it comes out too hard, try cooking it longer! 🙂 I like to microwave it before putting it in the oven!
Kerri McGrail says
I love shrimp & spaghetti squash, but am not a huge alfredo person- however my family loves it! I will have to try this recipe when I’m home over the summer.
Cassie says
I LOVE me some shrimp! I’ve never tried ghee before. Is it better tasting than butter?
EVA says
4 servings? So this is a side dish then?
Taralynn McNitt says
This would be a dish you serve with vegetables and finish off with a dessert.
Camie says
This looks amazing.
Dolly says
This was a hit last night. I added bell pepper and diced tomatoes to mine. I can’t wait to eat all the leftovers for lunch today!
Livi @ Eat, Pray, Work It Out says
I love spaghetti sqaush! It’s so versatile and delicious!
Kristin C says
This looks absolutely delicious! I must make this ASAP!
Donna says
I have a family member who doesn’t eat dairy, so I make this with unsweetened coconut milk and romano (goats milk) cheese and it turns out great.
Mel says
Thank you for this recipe. It was tasty!
Anonymous says
What if you can’t find glee? What can be used?