Who doesn’t love a big bowl of stringy, cheesy goodness?
Just look at it! This was a fairly easy meal to make, with most of the components coming together in under 30 minutes. (Glaring at you, spaghetti squash.)
Shrimp and Broccoli Alfredo (THM S)
- 1lb jumbo shrimp, peeled and deveined with tails removed
- 1 lb broccoli florets
- 1 medium spaghetti squash
- 1 c heavy cream
- 1/2 stick butter
- 1 c shredded mozzarella
- 1 c shredded asiago (or parmesan)
- 2 large cloves garlic, finely minced
- S & P to taste
There are a few different methods to cooking spaghetti squash. You can halve it and throw it in a crockpot with some water on high for a few hours, until tender. I usually do it in the oven, at 400, for one hour. I halve and seed it, and place it cut-side down in a deep pan with about an inch of water. I make little cuts in the bottom of the squash to vent it, and that’s it. Cook it however you like!
In a large skillet, melt 1 Tsp of the butter over medium heat. Toss the shrimp with salt and pepper, and arrange them in the skillet in one even layer. Cook through on both sides, about 90 seconds. Remove them to a plate.
In the same skillet, heat another 2 Tsp of the butter over medium and add the garlic. Cook for one minute, then add the cream. Once the cream starts to bubble, whisk in the mozzarella. Once that’s melted, whisk in the asiago or parm and whisk until it’s all melted. Taste and season with salt and pepper as needed. Remove from the heat and set aside.
Once the spaghetti squash is cooled enough to handle. Scoop out the squash onto some paper towels, in one even layer. Place more paper towels on tops and press out as much water from the squash as you can. It will take a few rounds, but trust me you don’t want that beautiful alfredo sauce getting runny because of squash water.
Once the the squash is squeezed, add it to a large casserole dish with the last pat of butter and salt and pepper, toss to coat. Add the broccoli, season a little more and toss again. Finally, add the shrimp and sauce and toss to combine. Sprinkle the top with another hefty handful of cheese (mozzarella or asiago, or both!) and place it under a heated broiler until the cheese is hot and bubbly.
Do you want to eat your screen right now? It’s OK. It’s every bit as tasty as it looks.