Thursday, January 16, 2014

Spaghetti Squash Carbonara with Shrimp


1/2 pound large defined peeled shrimp 
1 small spaghetti squash
1/2 cup of peas
2 eggs - 1 whole, 1 yolk
1/2 cup grated Parmesan
1/2 stick of butter, melted
Juice of 1/2 a lemon
Pinch of cayenne
2 slices of bacon, cooked, grease reserved
1 large clove of garlic, minced


Preheat oven to 375 and cut your spaghetti squash in half. Place cut side up on a baking sheet for 45-60 minutes until fork tender.

In the meantime, cook your bacon, keeping the grease in the pan. SautĂ©e your shrimp in the bacon grease until lightly pink, not cooked all the way through. Reserve. 

Adding your minced garlic and cook until soft and fragrant. Cut the heat.

Warm your frozen peas in water over low heat until warmed through. Strain.

Add cooked shrimp, peas and crumbled bacon to cooled pan containing garlic.

Take a blender and add in egg and egg yolk, the juice of half a lemon, a pinch of cayenne pepper and salt and pepper, then start blending on low, while slowly drizzling in the melted butter. When complete, pour mixture into a bowl and stir in the grated cheese.

When spaghetti squash is done it will be fork tender. 

Taking a fork, scoop out the inside into long "noodles". Warm pan and add in the spaghetti squash. Once everything has warmed up again, cut the heat and sir in the egg/cheese mixture.

Serve with more grated Parmesan cheese on top.

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