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Butterfly Shrimp Sauté

Butterfly Shrimp Sauté

Author: Mommy Hates Cooking

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 4 serving

Calories: 250 kcal per serving

Ingredients

  • 4 Lbs - Spaghetti Squash
  • 1 Tbsp - Olive Oil
  • 1 Clove - Garlic
  • 1 - Green Bell Pepper
  • 1 - Orange or Red Bell Pepper
  • ¼ Cups - Cherry Tomatoes
  • 1 Box - SeaPak Jumbo Butterfly Shrimp
  • Parsley Flakes

Instructions

  1. If you have not already, begin by cooking the spaghetti squash in a dutch oven or the microwave.  For instructions click here.
  2. While you are preparing the spaghetti squash, cook the shrimp as instructed on the package.
  3. Using a cast iron skillet, place the oil on the bottom along with the garlic, then toss in the cooked spaghetti squash and warm to medium-high heat.
  4. Let this simmer for about 5-10 minutes then add in the bell peppers and tomatoes.
  5. Let this simmer an additional 10 minutes until the veggies are soft.
  6. Pour the veggie mixture on a plate and top with the cooked shrimp.
  7. Garnish with parsley and serve.

Nutrition

Energy: 250 kcal | Total Fat: 7 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 137 mg | Total Carbs: 34 g | Fiber: 7 g | Sugars: 13 g | Proteins: 21 g | Sodium: 181 mg | Polyunsaturated: 2 g | Monounsaturated: 3 g

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