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Created by:
Kristy Still
Butterfly Shrimp Sauté
Servings
4
-6
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Ingredients
1x
2x
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4
Lb
Spaghetti Squash
Cooked
1
Tbsp
Olive Oil
1
Clove
Garlic
Crushed
1
Green Bell Pepper
Sliced
1
Orange or Red Bell Pepper
Sliced
1/4
Cup
Cherry Tomatoes
Halved
1
Box SeaPak Jumbo Butterfly Shrimp
Parsley Flakes
Optional
Instructions
If you have not already, begin by cooking the spaghetti squash in a dutch oven or the microwave. For instructions click here.
While you are preparing the spaghetti squash, cook the shrimp as instructed on the package.
Using a cast iron skillet, place the oil on the bottom along with the garlic, then toss in the cooked spaghetti squash and warm to medium-high heat.
Let this simmer for about 5-10 minutes then add in the bell peppers and tomatoes.
Let this simmer an additional 10 minutes until the veggies are soft.
Pour the veggie mixture on a plate and top with the cooked shrimp.
Garnish with parsley and serve.
Nutrition
Serving:
4
-6
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