GARLIC BUTTER SHRIMP W/ SPAGHETTI SQUASH NOODLES

Ingredients

• Spaghetti Squash Noodles:

  • 1 medium spaghetti squash

  • 1-2 tbsp olive oil

  • Salt & pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp green onion & garlic seasoning from Encompass Farms

• Garlic Butter Shrimp:

  • 1 lb raw shrimp, peeled & deveined

  • 3 tbsp grass-fed butter or ghee

  • 4 cloves garlic, minced

  • 1 tbsp olive oil

  • 1/4 cup chicken bone broth or dry white wine

  • Juice of 1/2 lemon

  • 1/4 tsp crushed red pepper flakes (optional)

  • Salt & pepper to taste

  • 2 tbsp chopped fresh parsley

  • Freshly grated parmesan or pecorino (optional)

Directions

1. Cook the Spaghetti Squash:

   1. Preheat oven to 400 degrees.

   2. Slice squash lengthwise and scoop out seeds.

   3. Drizzle with olive oil, salt, pepper, garlic powder, and green onion & garlic seasoning.

   4. Place cut-side down on a baking sheet.

   5. Roast for 30-40 minutes or until strands easily pull with a fork.

   6. Shred into "noodles" and set aside.

2. Make the Garlic Butter Shrimp:

   1. Pat shrimp dry and season with salt & pepper.

   2. Heat olive oil in a large skillet over medium-heat.

   3. Add shrimp and cook 1-2 minutes per side until pink. Remove and set aside.

   4. In the same skillet, add butter and garlic, sauté 30 seconds until fragrant.

   5. Ass chicken broth or wine, lemon juice, and red pepper flakes.

   6. Simmer 2-3 minutes to slightly reduce.

   7. Return shrimp to pan, toss to coat, and turn off heat.

   8. Stir in fresh parsley.

3. Assemble:

   1. Add the spaghetti squash noodles to the skillet or plate them separately and spoon shrimp + sauce on top.

   2. Finish with extra lemon juice and parm if desired.

*Optional Add-Ins

• Spinach or arugula stirred into the sauce

• Sun Dried tomatoes

• Mushrooms sautéed before the shrimp

• A splash of coconut milk for a creamy sauce