CAJUN SHRIMP SPAGHETTI SQUASH😍

Tender spaghetti squash strands with a creamy cajun alfredo, topped with juicy shrimp? Yes please. I love roasting a spaghetti squash on Sundays to save time during the week and serving it different ways. This cajun alfredo comes together in 5 minutes, meaning you can have a healthier version of your favorite on the table in no time. All the creaminess you love from a classic alfredo, yet way more flavorful and made healthier with spaghetti squash - you’re gonna love this one!

Serves 2.

Ingredients:

For the Cajun Shrimp Alfredo with Spaghetti Squash:

• 1 medium spaghetti squash

• 3 tbsps olive oil, divided

• 15 peeled and deveined shrimp

• 2 tsps cajun seasoning*, divided (homemade or store bought, homemade recipe below)

• 1 tbsp unsalted butter

• 2 cloves minced garlic

• 1 cup heavy cream

• ⅓ cup freshly grated parmesan

• 1 tsp lemon zest

• 1 tbsp lemon juice

• Lemon wedges + parsley for serving

Homemade Cajun Seasoning*:

• 1 tbsp smoked paprika

• 2 tsps garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp cayenne (use ½ for less spice)

• 1 tsp celery salt

• ½ tsp dried thyme

*Note: you can use store-bought or homemade cajun seasoning. For store-bought, I typically get Tony Crachere’s creole seasoning but it can be quite salty, so I have been making my own (this will make more than you need for this recipe). Choose what works for you!

Directions:

For the Cajun Shrimp Alfredo with Spaghetti Squash:

• Preheat the oven to 450 degrees. 

• Halve your spaghetti squash lengthwise (hot dog, not hamburger) and scrape out the seeds. Sometimes I like to cut little slits along where I would cut down the middle and microwave 1-2 minutes to soften it before cutting - it makes the cutting process a bit easier.

• Drizzle with 1 tbsp olive oil and season with a pinch of salt, placing each half face down on a sheetpan. 

• Bake at 450 degrees for 25-35 minutes depending on the size. You can also air fry for about 20 minutes. Once it’s done, it should flake into strands easily with a fork. Use a fork to scrape the spaghetti squash into strands and set aside.

• Season shrimp with 1 tbsp olive oil and 1 tsp cajun seasoning. If you are using store bought seasoning, they can be quite salty, so don’t add any extra salt. If you are using homemade, salt to taste.

• Get a nonstick skillet to medium high heat and drizzle in 1 tbsp olive oil.

• Once hot, add the shrimp in a single layer and cook about 1-1.5 minutes per side or until pink. You want to pull them as soon as they’re pink to not overcook them. Remove and set aside.

• Reduce heat to low and add the butter and garlic, toasting for about 30 seconds or until butter is melted and garlic is fragrant.

• Add in the heavy cream and 1 tsp cajun seasoning and cook, stirring every so often on medium low for 5 minutes or until slightly thickened.

• Add in the parmesan cheese, lemon zest, and lemon juice and mix until the cheese has melted. Taste and adjust seasonings.

• Toss the spaghetti squash with the the cajun alfredo and serve with the shrimp and parsley over top. Enjoy!