Garlic Pesto Shrimp
Spaghetti Squash and Roasted Asparagus
Ingredients
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1¼ lb large raw shrimp, peeled and deveined
- ⅓ cup low-sodium chicken broth
- 6 Tbsp pesto
- ¼ cup freshly grated Parmesan cheese
- 1½ Tbsp chopped fresh parsley (optional)
Instructions
- Cook garlic in hot oil in a large skillet over medium-high heat 1 minute, stirring often.
- Add shrimp, and cook 1 to 2 minutes. Add broth and pesto; simmer 2 to 3 minutes or until shrimp turn pink. Serve over Spaghetti Squash. Sprinkle with cheese and, if desired, parsley.
Side Dish Ingredients
- 1 (2-lb) spaghetti squash
- ⅓ cup water
- ¾ lb asparagus, trimmed
- 1½ Tbsp olive oil
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Cut squash in half lengthwise. Place squash, cut sides down, in a baking dish. Add water. Bake 25 minutes or until tender.
- Toss asparagus with oil and salt on a rimmed baking sheet. Bake 8 to 10 minutes or until crisp-tender.
- Discard seeds from squash. Scrape squash with a fork to remove spaghetti-like strands. Season 2 cups with salt and pepper; reserve remaining for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
335
|
91
|
426
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 712 | 211 | 923 |
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