The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Shrimp and pasta are often partners in culinary creations, and this dish is proof, except it swaps traditional noodles for “noodles” from a fan-favorite seasonal gourd: spaghetti squash!
Topped with pesto-coated sautéed shrimp and bathed in a Parmigiano Reggiano sauce, this dish is a lighter spin on traditional seafood pasta that is comforting to the taste buds and best enjoyed out of the spaghetti squash shell!
- Cook time:
- Prep time:
- Total time:
- 1 spaghetti squash, seeded and halved
- 2 cups warm water
- 3 Tbsp. Heinen's olive oil
- 1 lb. Heinen's 16/20 tail-on shrimp, peeled and deveined
- 1 jar Heinen’s pesto
- 2 cups Heinen’s 24-month aged Parmigiano Reggiano, grated
- Salt and pepper, to taste
- Preheat the oven to 350°F.
- Halve the squash and place it, cut-side-down, in a 13×9 casserole dish. Add 1 cup of water. Bake in the oven at 350°F for 1 hour. Let cool for 15 minutes, then use a fork to scrape the flesh into a bowl. It should look like spaghetti noodles. Set aside and save the squash shells.
- Add the olive oil to a large frying pan over high heat and add the shrimp. Cook for 2-3 minutes, or just until done.
- Add the pesto, salt and pepper and stir in until combined. Set aside.
- Add the remaining 1 cup of warm water to a separate pan over low heat and stir in the cheese until melted and creamy.
- Add the squash with salt and pepper and mix to combine.
- Serve the squash in the hollowed squash shells and top with the pesto shrimp.
- Add optional garnishes of more parmesan cheese and fresh chopped basil.