Shrimp Pomodoro on Spaghetti Squash(Serves 2)
Compliments from The Chefanies
INGREDIENTSShrimp (5 large shrimp per person)
Spaghetti Squash 4 ripe tomatoes (I used a variety of types)
2 garlic cloves
2 cups Arugula Bunch Basil
DIRECTIONS Preheat Oven to 375. Halve Tomatoes and mark a little x on the top and bottom of the halves. This will help you take the skin off easier later.
Cut onion into larger pieces and place on a baking sheet/roasting pan with tomato halves sprinkle with salt and cook for about 25 minutes.
Once the onions and tomatoes are soft take the skin off of the tomatoes and put into a pan. They will continue to break down so it is ok if they are in big chunks. Chop the onions and put into the pan as well. Simmer for 5 minutes and break down the tomatoes with your spoon.
Meanwhile, cook the spaghetti squash. I use the microwave because it is quicker and tastes exactly the same. (Halve the spaghetti squash, take out the seeds, place in a dish with a little bit of water on the bottom and place Spaghetti Squash side down. Mirowave for 8 minutes). Let cool.
Add chopped garlic. I tend to add this at the later part of the cooking because I like things very garlicky. You could add it in earlier for a more mild taste. Or you could roast it.
Cook the shrimp in the sauce for about 2 minutes on each side. DO NOT OVER COOK SHRIMP. That is the worst!! Remove shrimp and add basil and arugula to the sauce and cook until wilted.
Use a fork to make the spaghetti squash spaghetti like and put the sauce on it and top with shrimp. Finish with parmesan cheese!