Broiled Italian Shrimp
Tomato-Basil Squash and Roasted Asparagus
Ingredients
- 1 lb unpeeled, large raw shrimp
- 2 Tbsp butter
- 2 Tbsp olive oil
- ½ onion, chopped
- ½ tsp minced garlic
- ½ tsp dried oregano
- 2 Tbsp Italian dressing
- 3 Tbsp low-sodium chicken broth
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Peel and devein shrimp. Place shrimp in a 8 or 9-inch baking dish.
- Melt butter in a small skillet with oil over medium-high heat. Add onion, garlic, and oregano; cook 4 minutes or until onion is tender.
- Add dressing and broth; stir until blended, and reduce heat to low. Cook 3 minutes.
- Pour mixture over shrimp in dish; chill 2 hours, if desired.
- Preheat broiler. Uncover shrimp; broil 4 inches from heat 5 minutes per side or until shrimp turn pink.
- Serve over Tomato-Basil Squash recipe; sprinkle with cheese.
Side Dish Ingredients
- 1 spaghetti squash
- ¾ lb asparagus, trimmed
- 2½ Tbsp olive oil, divided
- ¾ tsp garlic salt, divided
- ½ Roma tomato, chopped
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Pierce squash several times with a fork. Microwave at HIGH 10 minutes or until just softened; let stand 5 minutes.
- Preheat oven to 425°F. Toss asparagus with 1½ Tbsp oil and ½ tsp garlic salt on a rimmed baking sheet. Spread in a single layer. Bake 10 minutes or until tender.
- Cut squash in half lengthwise; remove seeds. Use a fork to scrape flesh into spaghetti-like strands.
- Cook 2 cups squash strands in 1 Tbsp hot oil in a skillet over medium-high heat 2 minutes, stirring often.
- Stir tomato, basil, and ¼ tsp garlic salt into squash strands.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
363
|
129
|
492
|
| Fat (g) | 25 | 12 | 37 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 547 | 232 | 779 |
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