Shrimp with Basil Pesto Spaghetti Squash
Ingredients
Instructions
Mushrooms
  1. Heat a skillet to medium high heat
  2. Add about 1 tbsp ghee and 1tbsp olive oil to the skillet until it shimmers
  3. Add the mushrooms and a sprinkle of red pepper flakes. Cook, stirring regularly, until they are well browned.
  4. Add crushed garlic and cook for about 30 seconds until fragrant
  5. Remove the mushrooms and garlic from the skillet and reserve
Shrimp
  1. Rinse the shrimp in cold water and dry with a towel or paper towels
  2. Add more ghee and/or olive oil to the skill and turn the heat up to medium high
  3. Place the shrimp in the skillet one by one loosely arranged in the pan, giving them room between each other
  4. Sprinkle the shrimp with with red pepper flakes and dried oregano
  5. Allow to cook for about 2 minutes until they start to turn pink and are browned on one side
  6. Turn over and cook for about 2 minutes on the other side, sprinkling with red pepper flakes and dried oregano
  7. Remove shrimp from the pan. Work in batches if necessary
  8. Lower the heat and deglaze the pan with the white wine
Finishing
  1. Add the spaghetti squash to the skillet and warm
  2. Stir in about 1/4 cup of pesto and warm
  3. Serve immediately, either placing the shrimp on top of the pesto squash or combining them