Creamy Tuscany Shrimp Served Over Spaghetti Squash

This creamy garlic butter Tuscany Shrimp served over Spaghetti Squash is a crowd pleaser.  Delightful to look at and delicious to eat!

Ingredients:

• 1 1/2 to 2-pound spaghetti squash
• 4 Tablespoons of butter, divided
• 6 Cloves of garlic, finely diced
• 1 1/2 pound of shrimp, cleaned, deveined, and tails removed
• 1 medium-size onion
• 1/2 cup of white wine
• 5 oz roasted red peppers
• 2 cups of Half and Half.
• Salt and pepper to taste
• 16 oz spinach, cooked and well drained.
• 1 cup of freshly grated Parmesan cheese.
• 2 teaspoon dried Italian seasoning
• 4 Tablespoon of fresh parsley

Preparing Spaghetti Squash  (simultaneously prepared with Tuscany Shrimp)

Preheat oven to 425 degrees

• Wash and dry spaghetti squash
• Cut spaghetti squash in half lengthwise and remove seeds and fibers. *The squash can be placed in the microwave for 2-5 minutes for easier slicing.
• Spray inside and outside of the spaghetti squash with cooking spray or olive oil.
• Season with salt and pepper, to taste.
• Place spaghetti squash cut-side down on a baking sheet.
• Cook 15 to 25 minutes until shell and squash are fork-tender.
• Remove from oven and let rest until cool enough to handle.
• Using a fork, scrape the flesh to create long strands.

Preparing Tuscany Shrimp

• Heat a large skillet over medium-high heat.
• Melt 2 Tablespoons of butter and add garlic, cook about 1 minute until fragrant.
• Add shrimp and saute about two minutes per side (until lightly pink, don’t overcook).
• Transfer shrimp to a bowl and set aside.
• Add 2 Tablespoons of butter to the pan and add onions, cook until translucent.
• Add white wine and allow to reduce slightly.
• Add roasted red peppers and allow to simmer to release flavor.
• Add Half and Half and bring to a gentle simmer, stirring occasionally.
• Season to taste with salt and pepper.
• Reduce heat to low-medium heat.
• Add spinach and Parmesan cheese, fold into mixture.
• Allow sauce to simmer for a few minutes until cheese is fully incorporated in the sauce.
• Add the shrimp back into the pan.
• Sprinkle with Italian seasoning and parsley and blend together.

Serve in a medium-size bowl, top spaghetti squash with the Tuscany Shrimp sauce.  Optional:  Drizzle with Extra-Virgin Olive Oil.  Bon Appetit!!!