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    Home » Recipes » Cooking for Two

    Sautéed Shrimp with Rosemary Tomato Spaghetti Squash

    Cooking for Two, Main Dishes/ Casseroles, Recipes, Vegetables and Sides, Wild Game

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    Sautéed shrimp is an easy, quick way to prepare this tasty seafood. Add it to baked spaghetti squash, and you have a complete low-calorie delicious meal. Rosemary and lemon give the dish a fresh, bright taste. 

    Another dish we love is a quick 30 minute Lemon Shrimp Pasta with Capers and Parmesan.

    Sautéed shrimp with rosemary tomato combined with spaghetti squash. A tasty easy one-pan meal.
    Jump to:
    •  A craving for light food
    • Versatility of sautéed shrimp 
    • Pan-seared shrimp with spaghetti squash
    • Finishing the sautéed shrimp dish
    • Sautéed Shrimp with Rosemary Tomato Spaghetti Squash

     A craving for light food

    When we travel, we tend to miss out on our salads and veggies. We make sandwiches for lunch, and when we stop for the night, we order a delivered pizza. After riding in the car for 10 to 12 hours, the last thing we want to do is drive to a restaurant. 

    Occasionally, the pizza place will offer salad, but it's rare.

    Once we arrive at our destination, the first thing we do after unpacking the car is to run to the store and buy salad ingredients and fresh vegetables. 

    Sautéed shrimp with rosemary tomato combined with spaghetti squash. A tasty easy one-pan meal.

    Do you believe our bodies tell us what they need? 

     

    Versatility of sautéed shrimp 

    Pan-seared shrimp is a fast protein option for a busy mom or dad. We've stir-fried it and we've sautéed it then tossed it with pasta.

    If you're looking for a lean protein, wild-caught shrimp is ideal. Here I tell you why we choose wild-caught versus the farm-raised.  

    For this recipe, we decide to give our sautéed shrimp an Italian flavor. We want the entire meal to be light in calories but rich in taste. We aren't disappointed! 

    Sautéed shrimp with rosemary and tomato combined with spaghetti squash. A tasty easy one-pan meal.

     

    Pan-seared shrimp with spaghetti squash

    We have our protein, sautéed shrimp. Now we need to fill out the dish. What can we add that will continue with the Italian flavor of lemon, garlic, rosemary, and tomato?

    The answer is simple. Spaghetti squash!

    First, we bake the squash in the oven. As the squash bakes, we clean the shrimp and prepare the rest of the vegetables and seasonings.

    We've found an alternate way to make the spaghetti squash that is fabulous. We now roast it until it is al dente. So much better. 

    Sautéed shrimp with Rosemary Tomato spaghetti squash. Quick and delicious one pan meal.

    We remove the spaghetti strands from the squash and put them in a casserole dish, add salt, freshly ground pepper, and a sprinkle of extra-virgin olive oil. The squash goes into the oven to keep warm (not cook). For keeping food warm, we turn the oven to 180° to 190° F.

    Finishing the sautéed shrimp dish

    The shrimp takes no time at all to sauté. We remove the shrimp from the pan and keep them warm in the oven along with the squash. The sliced red onion and minced garlic go in the same pan we used for the shrimp. 

    Sautéed shrimp with rosemary tomato combined with spaghetti squash. A tasty easy one-pan meal.

    Four minutes later we add the halved grape tomatoes, lemon juice, rosemary, and salt. Cook the ingredients 2 or 3 minutes more, until warmed through and the tomatoes release some juice. We then add the shrimp to the pan and stir.

    The spaghetti squash comes out from the oven and we pour the sautéed shrimp and sauce on top. We mix gently until all the ingredients combine. A sprinkle of parmesan cheese finishes the dish. 

    This dish is simple, low-calorie, and very satisfying. We're certain that you'll enjoy this recipe as much as we did!

    Tutti a tavola è pronto! 

    Un caro saluto e alla prossima.

    Sautéed shrimp with rosemary, tomatoes, lemon, and garlic combine with spaghetti squash. A tasty easy one-pan meal that will be a favorite.

    Sautéed shrimp with rosemary tomato combined with spaghetti squash. A tasty easy one-pan meal.

    Sautéed Shrimp with Rosemary Tomato Spaghetti Squash

    Sautéed shrimp with rosemary and tomatoes combined with spaghetti squash. A tasty low-calorie one-pan dish that will be a family favorite.
    4.94 from 16 votes
    Print Pin Rate
    Course: 30 minute meal, main dish, seafood
    Cuisine: American
    Prep Time: 16 minutes
    Cook Time: 1 hour 8 minutes
    Total Time: 1 hour 24 minutes
    Servings: 2 servings
    Calories: 449kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 Spaghetti Squash about 3 lbs.
    • ½ cup water
    • 5 teaspoons olive oil divided
    • 12 oz. large peeled and deveined shrimp season with salt and pepper or you preferred seasoning
    • ½ cup thinly sliced red onion
    • 1 teaspoon minced garlic
    • ½ pint grape tomatoes halved (about 15 - more won't make a big difference)
    • 3 teaspoons fresh lemon juice
    • 1 teaspoon chopped fresh rosemary
    • kosher salt and freshly ground black pepper
    • Grated parmesan cheese

    Instructions

    • SPAGHETTI SQUASH:
    • Preheat oven to 350 F.
    • Cut the spaghetti squash in half lengthwise. Scrape out and discard the seeds and membranes. Place halves, cut side down, in a large baking dish; add ½ cup water. Bake for 50 to 60 minutes or until tender. Remove squash from the oven. Turn cut side up and cool for 10 minutes. Season with salt and pepper and sprinkle with one teaspoon olive oil. Scrape inside of squash with a folk to remove the spaghetti-like strands and put the strands in a glass casserole. Keep warm in 180 F. oven.
    • SAUTÉED SHRIMP WITH ROSEMARY AND TOMATOES:
    • Heat 2 teaspoons olive oil in a medium skilled over medium-high. Add shrimp; cook 2 minutes on each side or until done. Don't overcook the shrimp. Remove the shrimp from the pan and keep warm
    • Return skillet to medium-high heat. Add remaining 2 teaspoons of olive oil; swirl the pan to coat. Add onion and garlic; sauté 4 minutes or until onion is tender. If the onion and garlic starts to stick, add a small amount of water or white wine.
    • Add tomatoes, lemon juice, rosemary, and a dash of salt. Cook 2 minutes or until warmed through. Mix in the shrimp. Add the sautéed shrimp, tomatoes, and rosemary to the warm spaghetti squash. Add more salt and freshly ground pepper. Combine and serve immediately with freshly grated parmesan cheese.

    Notes

    Adapted from Pan-seared shrimp recipe in Cooling Light, Jan/Feb 2017

    Nutrition

    Calories: 449kcal | Carbohydrates: 42g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 428mg | Sodium: 1414mg | Potassium: 996mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1565IU | Vitamin C: 39.7mg | Calcium: 379mg | Iron: 5.4mg

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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