Happy Sunday! If you’re Italian, you may have a traditional Sunday dinner in your family where everyone gathers together to eat delicious pasta! There is nothing better than a hot bowl of pasta on chilly fall day. Since I’m still doing my kickboxing challenge, we’ll be having “fasta” (fake pasta) tonight. And the family will not be coming over because no one wants to eat an impasta (see what I did there?).
Actually, this dish is delicious – I made it last week and it was so good it’s having a repeat performance. It’s shrimp and tomatoes and garlic over spaghetti squash. If you’re not familiar with spaghetti squash, when you cook it you can can shred the flesh with a fork and it turns into these long strands that resemble – you guessed it – spaghetti.
I made this dish up, so there’s no formal recipe, but I’ll do my best to add some measurements and directions. Even Mr. KK liked it!
Shrimp and Tomato Spaghetti “Fasta”
1 small spaghetti squash
About 14-16 uncooked shrimp, peeled and deveined (I like the 16-20 per pound or when I’m feeling fancy the 13-15 per pound)
1 pint of grape tomatoes, halved (red, yellow, whatever you like)
3 cloves of garlic, sliced
Salt and pepper
Preheat the oven to 375. Line a baking sheet with aluminum foil. Cut the spaghetti squash in half lengthwise (be careful!) and scoop out the seeds. Drizzle some olive oil inside both halves of the spaghetti squash and season with salt and pepper. Place the squash flesh side down on the baking sheet and cook for about 45 minutes to an hour, until a knife slides easily into the skin and the squash is fully cooked. Let cool.
While squash is cooling, place shrimp on a foil-lined baking sheet and toss with olive oil, salt and pepper. Arrange in a single layer and set aside.
Heat a large sauté pan over medium heat and add about 1 tablespoon of olive oil. When the oil is hot, add the tomatoes and garlic and season with salt and pepper. Toss the tomatoes around the pan until they are coated in the oil. Sauté until the tomatoes skin starts to wrinkle up a bit, abound 6-8 mins. Add about 3/4 cup of chicken broth and reduce heat to low. Allow the tomatoes and garlic to simmer in the chicken broth until the tomatoes soften and the stock starts to reduce just a bit (you don’t want it to reduce too much, this will be your “sauce” for the dish).
Pop the pan with the shrimp in the 375-degree oven and cook for about 7-8 minutes, or until the shrimp is pink and cooked through.
When spaghetti squash is cool enough to handle, use a fork to scrape the flesh into long strands. Fill two bowls with spaghetti squash, then divide the tomato mixture into the two bowls and place the shrimp on top.
It’s surprisingly simple to make, and honestly really, great. The more garlic the better!