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Pan-Seared Shrimp with Rosemary Spaghetti Squash

Photo: Colin Price
Active time 20 mins
Total time 20 mins
Yield

Serves 1 (serving size: about 3 cups)

For a faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash. For a heartier dinner, serve with 1 cup steamed green beans.

Ingredients

  • 2 teaspoons olive oil, divided
  • 6 ounces large peeled and deveined shrimp
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1 1/2 cups Easy Baked Spaghetti Squash
  • 5 cherry tomatoes, halved
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon chopped fresh rosemary
  • Dash of salt

Nutrition Information

  • calories 318
  • fat 10.7 g
  • satfat 1.6 g
  • monofat 6.8 g
  • polyfat 1.6 g
  • protein 37 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 274 mg
  • iron 2 mg
  • sodium 398 mg
  • calcium 178 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat 1 teaspoon olive oil in a medium skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm. Return skillet to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until onion is tender. Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through. Top with shrimp.