Garlic Herb Shrimp And Spaghetti Squash
featured in 4 Easy Instant Pot Dinners
This garlicky and herbaceous shrimp spaghetti squash recipe is a healthier take on pasta with shrimp. It's low-carb, keto-friendly, and perfect for a quick and easy dinner!
Tasty Team
94% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
Spaghetti Squash
- 1 spaghetti squash
- oil, to taste
- salt, to taste
- pepper, to taste
Garlic Herb Shrimp
- 1 lb raw shrimp (455 g), peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
- parmesan cheese, optional
- fresh parsley, for garnish
Nutrition Info
- Calories 179
- Fat 5g
- Carbs 9g
- Fiber 2g
- Sugar 2g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select “Manual” and reduce to 7 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read “L 0:05”.
- Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select “Saute” on the Instant Pot. Once it says “Hot”, add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press “Cancel” and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
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