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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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This recipe for NEXT-LEVEL SHRIMP AND BROCCOLI ALFREDO OVER BUTTERNUT SQUASH, by , is from Recipes for Raynika, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ify Ionuora


6 tablespoons unsalted butter divided
4 cloves garlic minced
1 tablespoon turmeric
1 pound shrimp peeled and deveined
6 tablespoons heavy cream
8 ounces cream cheese
cup Parmesan cheese grated
1 pound broccoli chopped (fresh or frozen), steamed
Strands from 1 medium roasted spaghetti squash or 2 small
Salt and pepper to taste (cheese is really salty, so add a little and taste before adding more)

Cut spaghetti squash in half (may have to microwave squash for 3-4 minutes to soften before cutting). Use spoon to scoop out seeds.

Liberally spread oil, salt and pepper on the insides of each half. Put skin side down (insides are facing up) on a tray or foil. Bake at 400 degrees for an hour.

Heat 2 tablespoons of butter in a skillet over medium heat. Add garlic and saute for one minute.

Add shrimp, seasonings and turmeric cook for 2-3 minutes on each side, or until pink. Remove shrimp and keep warm.

In same pan, add remaining butter, cream, cream cheese, and parmesan into pan and stir until well combined. Remove from heat once butter and cream cheese have melted.

Stir in shrimp and broccoli. Season with salt and pepper to your liking.

Serve over spaghetti squash strands.

Serve with additional Parmesan cheese, if desired.

Recipe freezes well, and takes 15 minutes to prepare.

Personal Notes:
Personal Notes:
Serving: 209g | Calories: 296 | Carbohydrates: 8.7g | Protein: 19.1g | Fat: 21.2g | Saturated Fat: 12.9g | Cholesterol: 178mg | Sodium: 367mg | Fiber: 1.5g | Sugar: 1.1g




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