WebLow-Carb Meal Plans; Weight-Loss Meal Plans; Dairy-Free Meal Plans; Gluten-Free Meal Plans; Protein-rich quinoa and chickpeas add staying power to this …
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Web1 1⁄2 cups spiral shaped pasta. 1⁄4 cup chopped green onion. 1⁄2 cup celery, sliced. 1⁄2 cup frozen peas, defrosted. 1 (6 ounce) can baby shrimp (I prefer the fresh) 1 carrot, grated. …
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WebMix the first six (onion, celery, shrimp, chives, pesto, mayonnaise) ingredients together in a small bowl. Peel and halve the avocados. Carefully remove the seed. Slice a thin layer …
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WebUsing paper towels, pat dry shrimp and add in a medium bowl. Add salt, black pepper and paprika. Stir well. In a skillet, heat olive oil over medium-high heat. Add …
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WebCook the Shrimp. While the pasta is cooking, set a large skillet over medium-high heat. Add a couple of tablespoons of extra-virgin olive oil, and let it heat up. Next, …
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Whisk in the pesto and add the shrimp; cook, stirring occasionally, until the shrimp turn pink, about 4 minutes. Drain the pasta and either (1) add to the skillet with the sauce and toss to coat, or (2) divvy up pasta in bowls and then pour the sauce on top. Garnish with fresh basil.
Are you ready to make a delicious low-carb dinner for two with this Pesto Spaghetti Squash with Shrimp? I bet you are because it’ll become one of your favourite fall weeknight dinner meals.
While the spaghetti squash is in the microwave, prepare shrimp. Using paper towels, pat dry shrimp and add in a medium bowl. Add salt, black pepper and paprika. Stir well. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
If you don’t have or don’t eat shrimp, you can make this pesto spaghetti squash with chicken, Italian sausage, tofu or even boiled eggs. It’s totally up to you.