Recipes

Spicy Spaghetti Squash with Shrimp

Cuisine: American

Type: Main Course

Serves: 4

Source:	Southern Living Magazine, Jan-Feb 2021
Attributes:
Comments:	Even when we make a small portion of this, we make all the sauce because it is great with pasta for a quick meal.
Serving Suggestions:

Ingredients:

1 large spaghetti squash, cut in half lengthwise, seeded, and cut into half-moons, 1-2 inches thick
1/4 cup olive oil, divided
1-1/2 pounds medium-sized peeled, deveined raw shrimp
1-1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup chopped yellow onion, 1 medium onion
4 garlic cloves, finely chopped, about 4 teaspoons
3 anchovy fillets, finely chopped (or more, to taste)
1/2 tsp. crushed red pepper
1/3 cup dry white wine or vermouth
1 (28 ounce) can crushed San Marzano plum tomatoes
1/4 cup heavy whipping cream
2 oz. pecorino Romano cheese, grated, about 1/2 cup, divided
1/4 cup small fresh basil leaves

Instructions:

1. Preheat the oven to 450°f. Place squash on a large foil-lined baking sheet and toss with 2 tablespoons of the oil. Bake until squash starts to brown and strands separate from the peel when pulled with a fork, 15 to 20 minutes. Remove squash strands from peel, and set aside in a large bowl. Discard peel.

2. While the squash bakes, season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large high-sided skillet over medium-high heat. Add shrimp. Cook, turning once, until opaque and starting to crisp on both sides, 1-2 minutes per side. Remove to a plate; set aside.

3. Add onion to skillet. Cook, stirring occasionally, until onion starts to soften, about 5 minutes. Add garlic, anchovies, and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minutes. Add wine, stirring and scraping bottom of pan to release browned bits. Cook, stirring occasionally, until wine has almost fully reduced, about 1 to 2 minutes.

4. Add crushed tomatoes and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until sauce starts to thicken, about 5 minutes. Remove from heat; stir in cream, shrimp, and 1/4 cup of the grated cheese.

5. Divide spaghetti squash evenly among 4 bowls, and top with the shrimp mixture. Sprinkle each bowl with 1 tablespoon each of basil leaves and remaining grated cheese. Serve immediately.

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