Shrimp and Asparagus “Spaghetti” with Lemon Basil Cream Sauce
I’m officially happy with this one! I love how versatile Spaghetti Squash is. It tends to take on the flavor of what you’re serving it with, but with just a hint of sweetness. The savory, zesty sauce is a great contrast and they work together so well! I have to say, the sauce really is the star of the show here and I can’t wait to find other ways to use it!
•20-25 large shrimp
•1 bunch asparagus
•2 tbsp Olive Oil
•1 spaghetti squash
•1 1/2 tsp sea salt, divided
•2 tsp garlic powder, divided
•1 1/2 tap dried basil
•1 tsp dried parsley
•1 can coconut cream
•1/2 cup chicken bone broth
•3/4-1 tbsp lemon juice, to taste
•1/3 cup fresh basil, chopped
Prepare the Spaghetti Squash. I use the Instant Pot method: halve the squash and remove seeds. Place face up in the pot, stacking them on the wire rack insert (you may have to stack the halves), and add a cup of water. Close lid and set to manual for 7 minutes. Quick release pressure, and use a fork to “spaghetti” the squash. While the spaghetti squash is cooking, prepare remaining ingredients.
Remove woody ends from asparagus and dispose. Cut asparagus spears into thirds. Toss with 1/2 tsp sea salt.
Add the olive oil to a skillet and warm to med-low. Add the asparagus and cook until just tender.
Toss the shrimp with 1/2 tsp sea salt, 1 tsp garlic powder, dried basil and dried parsley. Add the shrimp to the asparagus. Cover and cook until shrimp are pink and firm.
While the shrimp are cooking, prepare the sauce: add the coconut cream, broth, lemon juice and remaining seasonings to a skillet (I used a ceramic one).
Bring to a simmer, then add the fresh basil and cook for about 3 minutes.
Toss the spaghetti squash and the sauce together and portion into serving bowls. Top with the shrimp and asparagus.