Shrimp Alfredo Linguine (Spaghetti Squash)

Shrimp Alfredo Linguine & Root Vegetables

(This is a family favorite.)

Linguine is for the family and the spaghetti squash version is for me.

Spaghetti Squash Directions

I didn't have time to roast it in the oven because it would take longer than the root vegetables. Cut the squash in half and then fill a huge pot with 2 inches of water. On high heat, let the squash steam until it softens (15 minutes). Scrape out the "noodles" with a fork and saute with cap full of canola oil, salt, and pepper.

Root Vegetables Side Dish

1 butternut squash
5 organic Yukon gold potatoes
8 organic multi colored carrots
Olive oil cooking spray
Salt and pepper


Preheat oven to 425°. Chop all root vegetables to one inch pieces.  Place on baking sheet. Spray with cooking spray and season with salt and pepper.  Roast in oven for 20 minutes or until the potatoes are tender.

(Tip: I cut all my vegetables and then store half in a freezer bag for future meals.)

Shrimp Alfredo Ingredients

1 package 30-40 large shrimp (chop shrimp in thirds)
1/4 cup of butter
3 cups of milk
3 Tbsp. all purpose flour
1/2 cup freshly grated Parmesan cheese
1 Tbsp. Italian seasoning
1 Tbsp. granulated garlic
1/2 lb. linguine noodles (cook to box directions)
Olive oil cooking spray

Shrimp Alfredo Directions

Spray cooking spray into saucepan.  On medium heat add shrimp (precooked) and season with salt and pepper.  Add butter until it melts then add flour (make a roux).  Cook until flour is gone and thickens the mixture.  Add milk, Italian seasoning, granulated garlic, and let simmer for 10 minutes.  Turn heat to low and add Parmesan cheese.  Add linguine noodles (cook to box directions) and serve.