Shrimp Alfredo with Spaghetti Squash

(Trust me on this, it will just delight you)
Serves 2 Servings; net carbohydrates: 12grams per serving.

Notes from the Chef

Quick and simple to make but it tastes like you worked for hours. I added the mushrooms to this dish to give it a bit more meatiness.
New Note: I NOW use Shirataki noodles in place of spaghetti squash.

Ingredients

• 3 cups spaghetti squash, cooked, cooled, and shredded
• Salt and pepper to taste
• 1 TBSP. butter, melted
• 3 - Tbsp. butter
• 1 Shallot sliced thinly
• 1 clove garlic grated or minced very finely
• 14 – raw shrimp (16-21 size) shelled but tails left on.
• 8 – ounces Baby Bella or crimini mushrooms
• ¼ - cup cream
• salt and pepper to taste
• ½ - cup grated Parmesan cheese to taste
• 1 tsp. - fresh parsley chopped

Preparation

1. Combine cooked squash, salt pepper and butter. Stir to combine. Place in a greased ovenproof dish.
2. Preheat the oven to 375° F.
3. Place squash in the oven for 30 minutes.
4. Clean the mushrooms and cut into quarters or sixths (depending on the size of the mushroom)
5. Sautee the shallot in the butter for 1 minute. Add the garlic and mushrooms, salt and pepper and cook until the liquid just starts to come out from the mushrooms. Turn off the heat and add the cream. Stir to combine. Add shrimp and cook for 3 minutes on each side. Add parmesan cheese.
6. Remove the squash from the oven and dive equally onto 2 plates. Spoon the sauce over the squash. Sprinkle with parsley.

Source: Ward Alper, the Decadent Diabetic

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