Shrimp Pesto Bowls Recipe

  • Ready in: 40 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: Makes 4 servings

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ingredients

cooking methods

  • Stovetop

directions

  1. Preheat oven to 400°F. Cut squash in half lengthwise. Scoop out seeds. If large squash, cut each half in half again widthwise. Place squash halves or quarters on a baking sheet, face up. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon Seasoned Salt. Bake 40 minutes.
  2. Meanwhile, in microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, water and 3 tablespoons olive oil. Microwave on HIGH 1 minutes. Stir; set aside.
  3. In large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shrimp; sprinkle with remaining 1 teaspoon Seasoned Salt. Sauté until cooked through and opaque in color, about 5-6 minutes. Remove from heat; stir in pesto and Parmesan cheese.
  4. Pull a fork across spaghetti squash to creates strands. Transfer to a bowl or serve in squash shells. Top spaghetti squash with pesto shrimp. Sprinkle with additional Parmesan cheese, if desired.

Makes 4 servings.

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