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.
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!**
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