No need to miss pasta on a low carb diet with this tasty broccoli shrimp spaghetti squash Alfredo. And, it’s quick and easy to prepare.
When my parents stopped by to wish me a happy birthday a couple weeks ago, they came bearing gifts. They know that I’m a big foodie so they brought me eggs, cabbage, and spaghetti squash. Three of my favorite low carb ingredients.
My mother picked these up at a food stand in the small town I live in. They realized it was just too much for them. Not wanting the food to go to waste, I gladly accepted.
The spaghetti squash was a high quality organic variety. But, they were very small. I decided to make a broccoli shrimp spaghetti squash Alfredo with them.
I cooked the spaghetti squash in my Instant Pot. It’s my favorite method and it cooks up pretty fast under pressure. Unfortunately, I haven’t had a lot of time to experiment with this new appliance.
You don’t need a lot of time to make this simple low carb broccoli shrimp spaghetti squash Alfredo dish. It cooks up quickly in a skillet. I actually made this dish after coming home from a long 12 hour work day.
To make things even easier, I used chopped frozen broccoli. My shrimp was pre-cooked too as it was leftover frozen cocktail shrimp. I didn’t even bother removing the tail ends.
After a long day of work, this yummy broccoli shrimp spaghetti squash Alfredo really hit the spot. I even had tons of leftovers to enjoy the rest of the week so I didn’t have to cook. If you want an even faster Alfredo sauce, check out this one at Fluffy Chix Cook!
Low Carb Broccoli Shrimp Spaghetti Squash Alfredo
Shrimp and Broccoli Spaghetti Squash Alfredo
- 6 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 6 tablespoons water
- 8 ounces cream cheese
- 1/2 cup Parmesan cheese grated
- 1 pound broccoli chopped (fresh or frozen), steamed
- Strands from 1 medium roasted spaghetti squash or 2 small
Heat 2 tablespoons of butter in a skillet over medium heat. Add garlic and saute for one minute.
Add shrimp and cook for 2-3 minutes on each side, or until pink. Remove shrimp and keep warm.
Add remaining butter, water, cream cheese, an parmesan into pan and stir until well combined. Remove from heat once butter and cream have melted.
Stir in shrimp and broccoli.
Add in spaghetti squash.
Serve with additional Parmesan cheese, if desired.