Dinner for 2

Pesto Spaghetti Squash Shrimp

Name: Pesto Spaghetti Squash Shrimp
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 spaghetti squash; 1 tbsp olive oil; 1/2 lb raw shrimp peeled and deveined tail-on; paprika to taste (optional); salt and ground black pepper; 4 packed cups fresh basil leaves; 3/4 cups nutritional yeast depending on taste; 1/4 cup pine nuts; 2 cloves garlic; salt and fresh cracked pepper; 1/2 cup extra virgin olive oil depending on consistency

Microwave spaghetti squash, blend a basil pesto, and cook shrimp in oil before tossing everything together.

Typical price

$28.12for 4 servings

$7.03 per serving$28.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: primaverakitchen.com

20 minstart to table
Easydifficulty
2servings as written
$$$$typical cost tier

American Dairy-free Low-carb Kid-friendly Lunches Dinners Back to school Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Shrimp$7.99/lb typical	0.5 lb	$4.00Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	1	$1.49Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Total for the servings shown		$14.06

Pantry staples you likely have

Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)Salt and pepperDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 spaghetti squash
1 tbsp olive oil
1/2 lb raw shrimp peeled and deveined tail-on
paprika to taste (optional)
salt and ground black pepper
4 packed cups fresh basil leaves
3/4 cups nutritional yeast depending on taste
1/4 cup pine nuts
2 cloves garlic
salt and fresh cracked pepper
1/2 cup extra virgin olive oil depending on consistency

Steps

Pierce the squash several times, microwave it on high for 8 to 10 minutes, and cool briefly.
Blend basil, nutritional yeast, pine nuts, garlic, 1/2 cup olive oil, salt, and pepper until smooth.
Halve the squash, remove the seeds, and scrape the strands into a bowl.
Heat 1 tablespoon oil in a large skillet over medium heat.
Season shrimp with paprika, salt, and pepper, then cook for 2 to 3 minutes per side until opaque and 145 F.
Toss the squash with pesto and top with the cooked shrimp.