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Spaghetti Squash Shrimp Boats with Basil-Lemon Pepper Cream Sauce


That title is a mouthful. There is so many amazing things happening in this dish that it was a struggle not to list them all in the title... so i did.

Fun Fact about yours truly: my first job was a hostess at Red Lobster when I was in high school. It was the beginning of a very long career in hospitality- yep, rainbow colored fish shirts and cheddar bay biscuits is where it all started. So way back then, when I had high-school-high-speed metabolism and could eat like 300 lb linebacker without an ounce to show for it- my favorite thing to eat at work was the shrimp pasta. It was baby rock shrimp and linguine in a rich alfredo sauce and I swear I ate it every single day, the line cooks had it waiting for me when I came in for my shift. Fast forward many (many) years later and I still think about that dish. It's nostalgic for me and who doesn't love an alfredo? It's the ultimate comfort food for me. Nevertheless, I have done what I do best and re-invented this fan favorite with clean ingredients, vegetable 'pasta' and lightened up the sauce.

Another super easy one for weeknight dinner, let me know what you guys think!

SERVING SIZE: 4 (or 2 with leftovers; makes 4 boats)

PREP TIME: 5 minutes

COOK TIME: 40 Minutes

INGREDIENTS:

2 spaghetti squash (cut in half and scooped*)

olive oil or coconut oil spray for roasting

1 lb of local, fresh shrimp

1/2 a bunch of flat-leaf, organic parsley

1/3 cup basil (chopped)

1/4 cup + 1 tbsp vegan butter/ghee/grassfed butter (divided)

1 tbsp EVOO

1 tbsp garlic (minced)

2 cups almond milk OR grass-fed, organic whole milk (room temperature)

2 tbsp tapioca flour

1 cup of fresh grated parmesan cheese

juice from 2 lemons (divided)

salt + pepper to taste

RECIPE:

Take out the milk and start bringing the temperature down to room temperature. Preheat the oven to 400. Spray the insides and outsides of the spaghetti squash boats and place flesh side down on an aluminum lined baking sheet. Bake for 40 minutes. After about 20 minutes start the sauce.

In a measuring cup or bowl, whisk the tapioca flour into the milk until it dissolves. Melt 1/4 of butter into the pan. Once melted, slowly poor in the milk mixture and whisk to incorporate. Bring to a simmer (not boil!). Meanwhile, start the shrimp by melting the tbsp of butter and olive oil in a pan. Add in the garlic and cook until fragrant (about 30 seconds to a minute) and add the shrimp. Stir to mix with the butter and garlic and let cook for a few minutes while you tend to the sauce.

When the cream mixture starts slightly bubbling around the edges, turn the heat down to low-med. Add the lemon juice and stir to incorporate. Next, add in the parmesan and let thicken on the lowest heat setting for a few minutes until the sauce is the consistency you like. If you want it a little thicker you can always add a little more tapioca flour by making a slurry. Start with 1 tsp of tapioca flour in a bowl and add just enough milk to dissolve the flour and then add to the sauce. Give it a few minutes to allow to thicken and if you find you still want it thicker, keep doing this until it's just right (remember it will continue to thicken once you turn the heat off and let it stand). When the sauce is done, add the fresh basil and salt + pepper to taste.

When the shrimp is cooked through, turn off the heat and add the lemon juice.

When the spaghetti squash is done cooking, remove from the oven and let cool for 5-10 minutes. Once cooled, use a fork to pull/loosen the spaghetti strands from the skin. Try and keep the boats in tact if you plan on serving the pasta in them. I scrape all of the noodles from all 4 boats into a separate bowl and mix in the sauce and shrimp and then scoop back into each boat to serve. Top with fresh parsley and enjoy! Happy Eating!

*to prepare the spaghetti squash- cut the end with the 'stump' off so you can set in on the flat side while you cut it in half. Cut the squash in half and use the edges of a spoon to scoop out the insides, like you would a pumpkin. Scrape the inner edges to get out all of the seeds and stringy, soft 'guts'.


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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