Pan-Seared Shrimp with Rosemary Spaghetti Squash
I love seafood, as in when I see food, I eat it. At least this dish is sure to squelch your appetite without breaking your waist-line.
Ingredients
- 1/4 cup chicken broth
- 6 ounces large peeled and deveined shrimp
- 1/4 cup thinly sliced red onion
- 1/2 teaspoon minced garlic
- 1 1/2 cups Spaghetti Squash
- 5 cherry tomatoes, halved
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon chopped fresh rosemary
- Dash of salt
Cooking Instructions
- Heat a small amount of chicken broth in a medium skillet over medium-high heat.
- Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm.
- Return skillet to medium-high. Add more chicken broth if needed to pan; swirl to coat.
- Add onion and garlic; sauté 4 minutes or until onion is tender.
- Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through.
- Top with shrimp.
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