Simple recipes to promote a healthy lifestyle.

Creole Shrimp Pasta

Creole Shrimp Pasta

Just about everyone loves pasta in a creamy Alfredo, white sauce. However, it usually comes at a cost of a "ba-gillion" carbs and calories and a lump in your stomach. This shrimp pasta recipe is so rich and flavorful that you’ll forget it’s a pasta alternative. Nothing beats how the nooks and crannies of shaped pasta holds the sauce, but the spaghetti squash does a damn good of gettin’ saucey.

This is very versatile because you can replace the shrimp with really any meat or non-meat alternative you can think of (chicken and salmon are good ones). Remember to always choose wild, organic, grass-fed, and pasture-raised when selecting your meat. It's much healthier and ethical.

Don’t be afraid of heavy whipping cream. Fat does not make you fat and is very satiating even over a significant period of time – you will be full after just 1-2 servings. Again, if you can get an organic version or, better yet, from a family farm exuding traditional farming practices, that's your best choice.

Thanks to Bryan Robinett for this modification of his lovely mother’s original recipe!

  • 1 large spaghetti squash
  • 1 ½ lbs. shrimp (peeled and deveined)
  • 2 tbsp butter
  • 2 tsp creole seasoning
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon hot sauce (or more to taste)
  • ¼ parsley
  • ½ cup of parmesan cheese

  • Toss butter in a large skillet over medium heat; add shrimp, and cook (5 mins. or until shrimp turn pink). Remove shrimp from skillet.
  • Add green onions and garlic to the skillet; sauté 2-3 minutes. Reduce the heat to medium.
  • Stir in the heavy whipping cream and hot sauce. Bring to a boil.
  • Reduce heat, simmer, stirring constantly (8-10 minutes or until sauce has slightly thickened).
  • Stir in the cooked shrimp and parsley.
  • Toss with spaghetti squash -- sprinkle parmesan cheese -- serve immediately.