Stovetop
Creamy Spinach-Dill Shrimp
Spaghetti Squash Sauté
Ingredients
- 2 lb large raw shrimp, peeled and deveined
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 1 cup heavy cream
- ⅓ cup white wine
- ½ cup less sodium chicken broth
- 2 Tbsp lemon juice
- 2 tsp whole grain mustard
- 3 cups chopped baby spinach
- 1 Tbsp chopped fresh dill
Instructions
- Season shrimp with ¼ tsp each salt and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp are done. Remove from skillet; keep warm.
- Add cream, wine, broth, lemon juice, mustard, and ¼ tsp each salt and pepper to skillet. Cook 3 to 5 minutes or until thickened.
- Add spinach and dill; cook until spinach wilts. Stir in shrimp.
Side Dish Ingredients
- 1 (2-lb) spaghetti squash
- ⅓ cup water
- 2 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Cut squash in half. Place squash, cut sides down, in a baking dish. Add water. Bake 30 minutes or until tender.
- Discard seeds from squash. Scrape squash with a fork to remove 3 cups spaghetti-like strands.
- Sauté squash strands in hot oil in a large skillet over medium heat 2 minutes. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
307
|
56
|
363
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 456 | 204 | 660 |
| T. Sugs (g) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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