Eat By Design
Prep Time: 10 minutes
Cook time: 15 minutes
Special Equipment: spiralizer or carrot peeler
Ingredients
- 1/3 cup unsalted butter
- ½ cup homemade chicken broth
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- Juice from ½ a lemon
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ cup fresh parsley, chopped fine, divided
- 2 pounds shrimp, peeled
- 1 large butternut squash or 2 medium, peeled with bulb shaped end cut off
Steps
- Preheat oven to 425ºF.
- Melt butter in a medium pot over medium-low heat.
- Add broth, garlic, mustard, lemon juice, salt, cayenne pepper and half of the parsley.
- Place shrimp in a baking dish.
- Drizzle butter sauce on to shrimp and stir to make sure shrimp is coated.
- Bake shrimp for 12-15 minutes or until opaque and cooked through.
- Meanwhile, use spiralizer to prepare the butternut squash into noodles. If you do not have a spiralizer use carrot peeler to peel the entire butternut squash into noodle like strands.
- Warm olive oil over medium heat in a pan. Add “noodles” and cook for about 5 minutes in a pan over medium heat.
- Place noodles on plate.
- Add remaining parsley to cooked shrimp.
- Top noodles with shrimp and butter sauce.
Yields 6 servings
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