Spaghetti Squash with Shrimp
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 55 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 1 bag (340 g) frozen uncooked shrimp*
- 1 spaghetti squash weighing approximately 3.5 lb. (1.5 kg)
- 1 Tbsp. (15 mL) butter*
- 2 green onions, minced
- 1 fennel bulb, diced
- 1 Tbsp. (15 mL) fennel leaves
- 2 Tbsp. (30 mL) flour*
- 2 cups (500 mL) milk
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Preparation
Thaw and shell the shrimp. Set aside.
Prick the squash in different places and microwave on High for 5 min. Cut the squash in two lengthwise and remove the seeds.
Continue cooking for approximately 10 min. per half.
Detach the flesh with a fork and remove the strands. Set aside.
In a saucepan, heat the butter and sauté the green onion and fennel bulb. Add the shrimp and fennel leaves, and continue cooking for approximately 2-3 min. Sprinkle with flour and
add the milk, a little bit at a time, stirring constantly. Cook on low heat until the sauce
thickens. Season to taste. Pour the sauce on the squash strands. Sprinkle with Parmesan cheese, if desired.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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