Lenten Garlicky Shrimp Pasta with spaghetti squash | Heather Hartman Health

Garlicky Sautéed Shrimp in Spicy Marinara Over Spaghetti Squash and Greens

Heather Hartman Health

Happy first Friday of Lent! Growing up my mom rarely planned dinners ahead of time. I have so many "oh shoot" memories of her cooking and remembering it was a Friday halfway through. She would package that dinner for the weekend, but feed us something zero fuss... like bowls of cereal, PB&J sandwiches, or a quesadilla. She hates cooking, and there was zero chance she would do it twice in one night.

I don't want you to be in this position! For the next few weeks I am going to share easy, healthy and flavorful meals for anyone abstaining from meat or poultry. The ingredients should be staples you already have in your kitchen, though you can always make swaps to elevate the dish.

First up, we have my Garlicky Sautéed Shrimp in Spicy Marinara over Spaghetti Squash and Greens. Let me know if you make it!

Garlicky Sautéed Shrimp in Spicy Marinara over Spaghetti Squash and Greens

Heather Hartman Health

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Italian

INGREDIENTS

  • Spaghetti squash, .5 each per person (or pasta!)

  • 2 pounds jumbo shrimp, peeled and deveined

  • s/p

  • 3 tablespoons olive oil

  • 3-4 tablespoons garlic puree

  • 1 tablespoon red pepper flakes

  • 3 cups marinara (store bought or homemade)

  • 1 cup basil, shredded, with some reserved for topping

  • 5 ounces greens (spinach, kale, arugula, broccoli, etc.)

METHOD

  1. Preheat your oven to 425F. Pierce the spaghetti squash with a knife or a fork and place them on a lined baking sheet. Bake for 40 minutes.

  2. Toss the shrimp with s/p and set aside.

  3. In a large pan, cook the olive oil and garlic until the garlic becomes fragrant. Add the shrimp in a single layer, making sure it gets coated in the garlic. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Remove the shrimp and set aside.

  4. Add the red pepper flakes to the garlicky olive oil and cook for 30 seconds. Add the marinara and shredded basil, and simmer for 15-minutes.

  5. Fold in the greens until they are completely wilted, then transfer the shrimp back to the spicy marinara and cook for a few minutes longer.

  6. Slice the spaghetti squash in half, remove the seeds and use a fork to scrape the strands into spaghetti noodles. You can transfer everything to a large serving dish, but I think using the squash halves as bowls is kinda fun. Sometimes I will season the squash at this step, but the sauce has so much flavor, there's no need.

  7. Top each spaghetti squash bowl with the sauce and shrimp and eat! Super easy and delicious.
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