A 30-Minute Dream Meal: Creamy Shrimp and Asparagus Spaghetti Squash
Craving a rich, creamy pasta dish without the carbs? Look no further! This Instant Pot Spaghetti Squash with Shrimp and Asparagus is the answer. We’re talking tender strands of spaghetti squash tossed in a luscious, garlicky cream sauce with perfectly cooked shrimp and crisp-tender asparagus. It’s a restaurant-quality meal that comes together in just 30 minutes, making it an absolute lifesaver for busy weeknights. Healthy, satisfying, and packed with flavor, this recipe is about to become a new favorite in your rotation.
Ingredients
• 1 medium Spaghetti Squash, halved lengthwise and seeded
• 1 lb (450g) Shrimp, peeled and deveined
• 1 bunch Asparagus, trimmed and chopped into 1-inch pieces
• 8 oz (225g) Mushrooms, sliced
• 1 medium Onion, chopped
• 2 tsp (10ml) minced Garlic
• ¼ cup (60ml) Ghee
• 2 tbsp (30ml) Olive Oil
• 1 cup (240ml) Coconut Cream
• 1 cup (100g) grated Parmesan Cheese
• 2 cups (475ml) Water, for steaming
• 2 tsp (10ml) Oregano
• 1 tsp (5ml) Red Pepper Flakes
Instructions
1. Directions
2. Pour 2 cups of water into the Instant Pot liner. Place the halved spaghetti squash on a steamer basket and lower it into the pot.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.
4. Once the timer finishes, perform a quick pressure release. Carefully remove the squash and set it aside to cool slightly.
5. Once cool enough to handle, use a fork to scrape the squash flesh into long, spaghetti-like strands.
6. Discard the water from the Instant Pot and dry the liner. Select the ‘Sauté’ function and set it to high.
7. Melt the ghee and olive oil in the pot. Add the chopped onion and sauté for 3-4 minutes until softened.
8. Add the sliced mushrooms, minced garlic, oregano, and red pepper flakes. Cook for another 2-3 minutes until the mushrooms are tender and the garlic is fragrant.
9. Stir in the chopped asparagus and cook for one minute until it turns bright green.
10. Add the shrimp, coconut cream, and grated Parmesan cheese to the pot. Stir everything together to combine.
11. Cancel the ‘Sauté’ function. Secure the lid, set the valve to ‘Sealing,’ and cook on HIGH pressure for 4 minutes.
12. When the time is up, perform another quick pressure release. Carefully open the lid.
13. Gently stir the sauce, then fold in the prepared spaghetti squash strands. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories 465 | Total Fats 7g | Net Carbs 5g | Protein 30g | Fiber 2g
Pro Tips
• for Success
• For extra tender shrimp, reduce the final pressure cooking time to just 1-2 minutes. Shrimp cooks very quickly and this will prevent it from becoming tough or rubbery.
• No Instant Pot? No problem. Roast the spaghetti squash in the oven at 400°F (200°C) for 30-40 minutes until tender. Prepare the sauce and shrimp in a large skillet on the stovetop, then toss with the cooked squash strands.
• To make this recipe completely dairy-free, simply omit the Parmesan cheese or substitute it with 1/4 cup of nutritional yeast for a similar cheesy, savory flavor.
FAQ
Q: Can I make this shrimp spaghetti squash without an Instant Pot
A: Yes, you can easily make this recipe without an Instant Pot. Simply roast the spaghetti squash in the oven at 400°F (200°C) for 30-40 minutes until tender. Prepare the creamy shrimp and asparagus sauce in a large skillet on the stovetop, then toss with the cooked squash.
Q: How do I make this recipe dairy-free
A: To make this a completely dairy-free meal, omit the Parmesan cheese. For a similar savory, cheesy flavor, you can substitute it with 1/4 cup of nutritional yeast.
Q: How can I prevent the shrimp from becoming tough or rubbery
A: Shrimp cooks very quickly. To ensure it remains tender, you can reduce the final pressure cooking time to just 1-2 minutes. This will prevent it from overcooking.
Q: Is this shrimp and asparagus spaghetti squash recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 5g of net carbs and 30g of protein per serving, it’s an excellent low-carb option that is both satisfying and healthy.
