Shrimp with Parmesan Cream over Spaghetti Squash

Lee Browning


I'm a dabbler in my kitchen and truly enjoy researching just about any type of recipe. I keep a well-stocked pantry, so it makes it that much easier. I'm very fortunate that my husband is not a picky eater. It is a treat for me as much as it is for him coming home to a "surprise" dinner; practically nightly. If I get a "Thumbs Up" I know it's a KEEPER. The nice part is, I rarely get a "Thumbs Down" To me, cooking is a bunch of fun!

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1 Hr
1 Hr
Stove Top


2 Tbsp
olive oil
4 oz
pancetta or slab bacon, diced
scallions white and green parts, sliced
garlic cloves, minced
24 large
shrimp, peeled and deveined
1/4 c
heavy cream
2 Tbsp
fresh lemon juice
salt and freshly ground pepper
3 Tbsp
freshly shredded parmesan cheese, to garnish
1 medium
spaghetti squash


1Add the shrimp and cook, stirring occasionally, for about 3 minutes, until they are almost completely opaque. Add the cream and bring just to a simmer. Stir in the lemon juice and season to taste with salt and pepper. Lower the heat and simmer until the shrimp are opaque throughout, about 1 minute.
2Transfer to serving dish. Sprinkle with Parmesan. Serve hot.

Below is a video of a variation for preparing Spaghetti Squash if you so desire to serve it over that.
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3Variation: Serve over Pasta, or Spaghetti Squash.

I added a twist to this recipe by serving it over Spaghetti Squash. If you've never tried Spaghetti Squash, I highly recommend it. Not only is it lower in carbs, it is healthier and sort of reminds you of pasta.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Carb