Dinner
Tuscan Mushroom Scampi

Tuscan Mushroom Scampi

Tuscan Mushroom Scampi

Spaghetti Squash with a Creamy Tuscan Mushroom Sauce
Course Main Course
Cuisine Italian

Ingredients
  

  • 2 tbsp Olive Oil
  • 20 Medium Shrimp
  • 1 Garlic Clove, Minced
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup sundried tomatoes, Julian style
  • 2 cup Fresh Spinach
  • ½ cup Baby Bella or White Mushrooms
  • cup Parmesan Cheese, grated
  • ¼ Oregano or Italian seasoning
  • Salt and Pepper, to taste

Spaghetti Squash

  • 1 Large Spaghetti Squash
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil

Instructions
 

  • Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.
  • Cook spaghetti squash for 30-40 minutes until soft.
  • While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.
  • Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper
  • While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive
  • Return chicken to skillet and serve topped with cream sauce.
Keyword Spaghetti Squash

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