I love shrimp and my favorite way to enjoy shrimp is a quick and easy dinner of broiled shrimp in olive oil and spices. I figured there was no way to improve that meal until I combined it with pesto spaghetti squash. Talk about a win-win!
Marinate the shrimp in olive oil and herbs and placed under the broiler for 5-6 minutes. That’s it, so easy. Usually I serve it on rice with a vegetable side dish. However, I’m trying to cut back on carbs and I discovered this recipe for pesto spaghetti squash. The hardest part of the meal is roasting the spaghetti squash! I have to say the shrimp paired with the pesto spaghetti squash is delicious and is going to be enjoyed many times this summer!
Pesto Spaghetti Squash with Shrimp
Roast your spaghetti squash. While the spaghetti squash is roasting combine in a food processor:
2 Cups fresh basil
Zest and juice of 1 lemon
2 Tbsp grated Parmesan
2 Tbsp Extra Virgin Olive Oil
1 Clove garlic
Puree in food processor.
Broiled Shrimp in Olive Oil and Spices
2 pounds of shrimp, the larger the better
½ cup olive oil
2 tsp finely chopped garlic
2 Tbsp finely chopped parsley
1/8 tsp crushed red pepper
½ tsp dried oregano
2 Tbsp fine fresh bread crumbs
Preheat your broiler to high. Split the shrimp down the backside, rinse and pat dry. Add the remaining ingredients to the shrimp and toss to coat evenly. Line a baking dish with foil and arrange the shrimp over it.
Place the shrimp under the broiler, about three to four inches from the source of heat. Broil 5-6 minutes. It is not necessary to turn the shrimp as they cook.
Makes four servings. This recipe can easily be halved as well.
Plan to put the shrimp in the oven just as the spaghetti squash is done. Place the 2 cups of the spaghetti squash in a bowl and pour the pesto sauce over. Serve with roasted cherry tomatoes if you like and the shrimp.
Any leftovers are perfect for lunch the next day.