Spicy Shrimp Spaghetti Squash And Feta Recipes

GREEK-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH

Steps:

• Prick spaghetti squash with a fork and place in the microwave.
• Cook on high for 4 minutes.
• Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
• Allow to cool slightly and slice the squash in half.
• Remove the seeds .
• Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
• Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
• Cook, stirring constantly, for 3 to 4 minutes.
• Add watercress, chopped tomatoes and pine nuts.
• Stir until well heated, about 2 minutes.
• Stir in the crumbled feta cheese.
• Scrape the squash lengthwise to separate the strands.
• Combine the squash with the sauce.
• Additional feta crumbles can be sprinkled on top.
• Enjoy!

GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

SPICY SHRIMP, SPAGHETTI SQUASH AND FETA

Steps:

• Heat olive oil and butter on medium heat and add garlic until soft.
• Add wine, red pepper flakes, juice of lemon, salt to taste and simmer until bubbly.
• Add shrimp and basil. Cook until shrimp is almost pink, about 3-4 minutes.
• Add chopped tomatoes and simmer until tomatoes are warm
• remove from heat and spoon over spaghetti squash and sprinkle generously with feta cheese.

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Using a fork or knife, carefully poke holes along the middle of the squash.
• Microwave for 5 minutes so the squash softens and is easier to cut.
• Cut in half horizontally and scoop out the seeds.
• Drizzle olive oil, salt, and pepper.
• Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
• While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
• Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
• Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
• Drain the excess liquid and clean the pot.
• To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
• Press "Cancel" and remove the shrimp.
• Using a fork, shred the inside of the squash.
• Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
• Enjoy!

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

QUICK AND SPICY SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

SPICY SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.

SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY

Steps:

• Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
• Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
• Remove from heat, add parsley and shredded squash, and stir to combine.
• Enjoy!