Creamy Garlic Shrimp over Spaghetti Squash

time: 15-30 minutes
equipment: skillet & microwave
serves 4


  • 1 spaghetti squash, cooked but not shredded
  • 1 pound deveined and no tail shrimp
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1 teaspoon flour
  • 1/2 cup white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • salt, pepper, and parsley to taste


  • If you haven’t already, go ahead and cook spaghetti squash. Don’t shred yet so it stays warm.
    • To cook: cut squash in half, place halves upside down on plate, microwave in 2-3 minute increments until a fork can easily pierce the shell.
  • Warm olive oil in pan, add shrimp. Cook on medium-high for 1-2 minutes on each side. Remove from skillet and set aside.
  • Melt butter in same skillet, add garlic. Sauté garlic until fragrant, around 30-60 seconds.
  • Add flour and whisk together until well combined.
  • Slowly pour in white wine and simmer on medium-high until the wine reduces by half.
  • Reduce heat to a medium-low and gradually add cream. Bring to a simmer and slowly stir for 3-5 minutes.
  • Add parmesan cheese and simmer for another 1-2 minutes.
  • Salt and pepper to taste.
  • Add shrimp back to sauce to warm.
  • Shred spaghetti squash and put 1 overflowing cup onto plates.
  • Portion the warmed shrimp and creamy garlic sauce over the plated spaghetti squash.
  • Sprinkle with parsley.
  • Serve immediately.

– The Martin’s Kitchen –

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