Chili Garlic shrimp with Spaghetti squash
Ingredients
1 ea.- spaghetti squash
1 lb.- 8/10 shrimp. Peeled and devained
3 Tbs- minced garlic
½ tsp- sambal (chili flake works)
½ C – white wine
¼ lb.- unsalted butter
- Tools
Sheet tray
Knife
Cutting Board
Measuring utensils
Method
- Preheat oven or air fryer to 350 degrees, deseed and roast your squash until tender, shred with a fork, season with salt and pepper and set aside for later use.
- In a large skillet heat a bit of olive oil, about ¼ C of olive oil. Season shrimp with salt and pepper and sear quickly on both sides.
- Remove shrimp from the pan, reduce heat and add garlic, shallot and sambal or chili flakes.
- Sauté on medium low until garlic is golden brown and the shallot are crisping. Deglaze the pan with white wine and return to medium high heat.
- Reduce the wine by half, add butter and whisk to emulsify.
- Heat your squash and plate. Sauce first, followed by squash and then the shrimp. Sauce generously and enjoy