Spicy Tomato Garlic Shrimp

By Jennifer

6 Person

70 Minutes

277 Calories

On special occasions or when I just can’t resist any longer, I break out the shrimp and make something special, like this Spicy Tomato Garlic Shrimp with Spaghetti Squash. Usually when I cook shrimp I grill it and stick to simple flavors like lemon or lime juice with some salt and pepper. Nothing fancy like this spicy tomato garlic shrimp! I say fancy, but the dish is actually super easy to make and it can be done using only one pan. Aside from the fanciness, great flavor, and use of only one pan, this spicy tomato garlic shrimp is a super fast meal to make too. It is perfect for an easy weeknight dinner or great if you want to impress some seafood loving guests. The obvious way to serve the shrimp is over pasta, but if you are looking for something lighter I suggest going the spaghetti squash route. Spaghetti squash is a great substitute for pasta and tastes terrific with the shrimp. I also love that you can serve the whole meal in the spaghetti squash shell, it makes for a fun presentation!

Ingredients

1/2 cup plain Greek yogurt, non-fat or 2%, room temperature
1/2 cup low sodium chicken broth
1/2 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. kosher salt, or to taste
1 tsp. crushed red pepper flakes (depending on how spicy you want it)
15 oz. canned crushed tomatoes
2 cloves garlic, minced
1/2 cup yellow onion, diced
1 pound large raw fresh or frozen shrimp, peeled and deveined
2 tsp. olive oil
2 spaghetti squash, halved lengthwise

Method

01

Preheat oven to 375 degrees. Line a baking sheet with foil and spray it with cooking spray.
02

Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet. Bake for 40 minutes or until the squash is tender.
03

Let the squash cool slightly before scraping out the flesh with a fork. While the squash is cooling heat a 9-10 inch skillet over medium-high heat and spray it with cooking spray.
04

When the skillet is hot add in the shrimp and sprinkles with salt and pepper. Cook the shrimp for about 2-3 minutes per side then remove them from the skillet onto a plate.
05

Place the skillet back on the burner and add in the olive oil. When the oil is hot add in the diced onion and cook for about 3 minutes or until it is translucent.
06

Add in the garlic and cook for another minute. Add in the crushed tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together.
07

Simmer the tomato mixture over medium-low heat for about 5 minutes. Stir in the chicken broth then remove the skillet from the heat. Add in the Greek yogurt and stir the sauce until it is incorporated and smooth.
08

Add the shrimp back into the sauce and stir to coat them. Serve the shrimp and tomato sauce on top of the prepared spaghetti squash.
09

It is important to add the Greek yogurt off the heat to ensure that it doesn't curdle in the sauce.
10

To prevent the dish from becoming too soupy I have found that when you scrape out the strands of cooled spaghetti squash squeeze the excess liquid out with your hands or wring out using a clean tea towel or cheesecloth, just as you would squeeze excess liquid out of defrosted frozen spinach.

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Dinner Recipes

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Shrimp Recipes

Spaghetti Squash Recipes

Spicy Tomato Garlic Shrimp

3.7

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Calorie 277 Kcal
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

1/2 cup plain Greek yogurt, non-fat or 2%, room temperature

1/2 cup low sodium chicken broth

1/2 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. kosher salt, or to taste

1 tsp. crushed red pepper flakes (depending on how spicy you want it)

15 oz. canned crushed tomatoes

2 cloves garlic, minced

1/2 cup yellow onion, diced

1 pound large raw fresh or frozen shrimp, peeled and deveined

2 tsp. olive oil

2 spaghetti squash, halved lengthwise

03 Method

Step 1

Preheat oven to 375 degrees. Line a baking sheet with foil and spray it with cooking spray.

Step 2

Sprinkle the flesh of the spaghetti squash halves with salt and pepper and place them cut side down on the baking sheet. Bake for 40 minutes or until the squash is tender.

Step 3

Let the squash cool slightly before scraping out the flesh with a fork. While the squash is cooling heat a 9-10 inch skillet over medium-high heat and spray it with cooking spray.

Step 4

When the skillet is hot add in the shrimp and sprinkles with salt and pepper. Cook the shrimp for about 2-3 minutes per side then remove them from the skillet onto a plate.

Step 5

Place the skillet back on the burner and add in the olive oil. When the oil is hot add in the diced onion and cook for about 3 minutes or until it is translucent.

Step 6

Add in the garlic and cook for another minute. Add in the crushed tomatoes, red pepper flakes, salt, basil, oregano, and parsley and stir everything together.

Step 7

Simmer the tomato mixture over medium-low heat for about 5 minutes. Stir in the chicken broth then remove the skillet from the heat. Add in the Greek yogurt and stir the sauce until it is incorporated and smooth.

Step 8

Add the shrimp back into the sauce and stir to coat them. Serve the shrimp and tomato sauce on top of the prepared spaghetti squash.

Step 9

It is important to add the Greek yogurt off the heat to ensure that it doesn't curdle in the sauce.

Step 10

To prevent the dish from becoming too soupy I have found that when you scrape out the strands of cooled spaghetti squash squeeze the excess liquid out with your hands or wring out using a clean tea towel or cheesecloth, just as you would squeeze excess liquid out of defrosted frozen spinach.

04 Author

Jennifer

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