Spaghetti Squash with Shrimp

Spaghetti Squash with Shrimp
  • 4 servings
  • 0:30 Preparation
  • 0:25 Cooking
  • 0:55 Total Time


Add all
  • 1 bag
    (340 g)

    frozen uncooked shrimp

  • 3 1/2 lbs
    (1 1/2 kg)

    spaghetti squash

  • 1 Tbsp.
    (15 mL)


  • 2

    green onions, minced

  • 1

    fennel bulb diced

  • 1 Tbsp.
    (15 mL)

    fennel leaves

  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)


  • To taste Salt and pepper

  • grated Parmesan cheese (optional)


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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