Prep Time:

15–20 minutes

Servings:

2 people

Ingredients:

• 1 pack of Moonrise Natural Spaghetti Squash

• 100–150g (about 3.5–5 oz) medium shrimp, peeled and deveined
• 1 cup Mexican-style cream (or heavy cream as a substitute)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• 20g (about 1½ tbsp) butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Utensils:

• Large pot for boiling water
• Flat skillet for cooking the shrimp
• Strainer to drain the squash
• Spoons and fork for mixing

Instructions:

• Heat 1 tablespoon of olive oil in a skillet and sauté the minced garlic.
• Season the shrimp with salt and pepper, then add them to the skillet along with the butter.
• Once the shrimp turn pink and are fully cooked, pour in the cream and Parmesan cheese. Stir over low heat for 1–2 minutes, then cover and remove from heat.
• In a large pot, bring 1 liter of water to a boil. Add the contents of the spaghetti squash pack along with the included seasoning.
• Stir and separate the squash strands for about 4 minutes until fully hydrated. Once it reaches full volume, turn off the heat and remove from the stove.
• Drain the water and mix the squash with the butter.
• Plate the spaghetti squash and top with the creamy Alfredo shrimp.
• Garnish with chopped parsley if desired.