Best 2 Pesto Shrimp With Spaghetti Squash Recipes

Tantalize your taste buds with a culinary journey into the realm of flavors with our pesto shrimp with spaghetti squash. This delectable dish marries the vibrant green hues of fresh basil pesto with succulent shrimp and tender spaghetti squash, resulting in a symphony of textures and flavors.

Dive into the medley of recipes featured in this article, each offering a unique twist on the classic pesto shrimp and spaghetti squash combination:

- **Pesto Shrimp with Spaghetti Squash**: The quintessential recipe that showcases the harmonious blend of pesto, shrimp, and spaghetti squash, providing a well-balanced and flavorful meal.
- **Sun-Dried Tomato Pesto Shrimp with Spaghetti Squash**: Elevate the classic pesto with the addition of sun-dried tomatoes, infusing the dish with a burst of tangy sweetness and a vibrant reddish hue.
- **Roasted Red Pepper Pesto Shrimp with Spaghetti Squash**: Unleash the smoky and charred flavors of roasted red peppers, adding a touch of depth and smokiness to the vibrant pesto sauce.
- **Creamy Pesto Shrimp with Spaghetti Squash**: Indulge in a luscious and velvety pesto sauce, enriched with cream for a decadent and luxurious twist on the classic recipe.
- **Lemon Pesto Shrimp with Spaghetti Squash**: Experience the refreshing brightness of lemon zest and juice, cutting through the richness of the pesto and adding a zesty touch to the dish.

Embark on this culinary adventure and discover your favorite variation of pesto shrimp with spaghetti squash. With a symphony of flavors and textures, this dish promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO SPAGHETTI SQUASH

Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories Side Dish Vegetables Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

Ingredients

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

SHRIMP, PESTO, SPAGHETTI SQUASH

SHRIMP, PESTO, SPAGHETTI SQUASH image

Categories Shellfish Squash

Yield 4 people

Number Of Ingredients 7

Ingredients

1.5 lbs defrosted wild shrimp
2 cups almonds
1 cup olive oil
3 tsp minced garlic
2 cilantro bunch
salt and black pepper to taste
2-3 medium spaghetti squash

Steps:

- Preheat oven to 350-375. - Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. - Place halves onto an oven safe cooking dish face up. - Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with olive oil (get the oil everywhere inside the squash). - Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). - In meantime, make "pesto": throw chopped cilantro, almonds, olive oil and garlic in a blender and puree. Add salt and pepper to taste. - Remove squash from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. - Cook shrimp in olive oil to desired consistency. - Use a fork to scoop and separate squash strands. - Mix the spaghetti squash ânoodlesâ with the green pesto and shrimp.

Tips:

For the best flavor, use fresh basil in your pesto. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
If you don't have a food processor, you can make pesto in a blender. Just be sure to use a high-powered blender and blend until the pesto is smooth.
If you don't have spaghetti squash, you can use zucchini noodles or another type of spiralized vegetable.
To save time, you can cook the shrimp and spaghetti squash ahead of time. Just reheat them before serving.
Serve the pesto shrimp with spaghetti squash immediately, topped with Parmesan cheese and a sprinkle of red pepper flakes.

Conclusion:

This pesto shrimp with spaghetti squash is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own dietary needs. For example, if you are vegan, you can omit the shrimp and add more vegetables. If you are gluten-free, you can use gluten-free pasta or spaghetti squash noodles. This dish is also a great way to get your kids to eat their vegetables. The spaghetti squash is a mild-flavored vegetable that is easily disguised by the pesto and shrimp.