1 stick butter
4 tbsp minced garlic
1 cup sweet white wine
salt and pepper
red pepper flakes
1/2 cup chicken broth
1/3 cup heavy whipping cream
1 spaghetti squash
Melt butter in saucepan over medium heat. Add crushed garlic and sauté.
After 5 mins, add shrimp. Once shrimp starts to turn pink, add wine and chicken broth. Once brought to a boil, add heavy cream while stirring constantly. Add black pepper, salt and chili peppers. Simmer on stove top.
While sauce is simmering, cut knife into spaghetti squash in several places. Put in microwave for 5 minutes. Turn squash and leave in microwave for another 5 minutes. Squash should now be cooked depending on size. Cut squash in half and spoon out center seeds. Use a fork and penetrate squash leaving spaghetti like strands. Add squash to the shrimp mixture and serve immediately.
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