Name: Creamy Cajun-Style Shrimp Scampi with Bell Pepper & Spaghetti Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 6 cloves garlic; 3 green bell peppers; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium red onions; 3 medium spaghetti squash; black pepper; Cajun seasoning; extra virgin olive oil; salt

Creamy Cajun-Style Shrimp Scampi with Bell Pepper & Spaghetti SquashCreamy Cajun-Style Shrimp Scampi with Bell Pepper & Spaghetti Squash — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 sticks celery

6 cloves garlic

3 green bell peppers

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium red onions

3 medium spaghetti squash

black pepper

Cajun seasoning

extra virgin olive oil

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each squash, halve lengthwise, and scrape out the seeds. Rub the inside of each half with oil, then season with salt and pepper. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Set aside.

Peel, halve, and slice onions lengthwise into thin pieces. Peel and mince garlic. Place both in a medium bowl.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the onion and garlic.

Trim and slice celery crosswise into thin pieces. Add to the bowl with the other veggies and set aside.

About 15 minutes before the squash is done, preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until veggies start to soften, 4-5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Add shrimp to the pot and cook, stirring often, until just cooked through, about 4 minutes.

Add parsley and cream to the pot. Continue to cook, stirring constantly, until simmering, 1-2 minutes more. Remove from heat.

Remove squash from the oven and allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand.)

To serve, divide squash, shrimp, veggies, and sauce between plates. Enjoy!

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