Paleo Shrimp Alfredo with Spaghetti Squash
Prep time
Total time
This Paleo Shrimp Alfredo with Spaghetti Squash is a more flavorful take on regular Shrimp Alfredo because it's packed with seasoned shrimp, spinach, onion and garlic! The alfredo sauce is made with cashews, so it's super creamy and filling. It's all served over roasted spaghetti squash, leaving it healthy and made with all whole ingredients!
Recipe type: Entree
Serves: 4
  1. For the Spaghetti Squash: Preheat oven to 400. Cut the spaghetti squash in half long ways. Scoop out the center part with seeds and discard. Place face down on a baking sheet. Bake 30- 35 min. until inside pulls apart easily into spaghetti "noodles."
  2. For the Alfredo: Place cashews, water, salt, onion powder and garlic powder in high speed blender and blend until smooth. Set aside.
  3. For the Shrimp: Place the shrimp in a large pan with olive oil and seasonings. Toss until coated evenly and cook on medium high heat until completely pink and cooked through. Take them out of the pan and set aside.
  4. For the Veggies: Dice onion, mince garlic and chop up the spinach. Place olive oil in the pan on medium heat and saute the onion until soft and fragrant. Then add the garlic and sauté for another 1-2 minutes until slightly browned. Last, add the spinach and cook until it's wilted. Turn off heat.
  5. Add the shrimp, alfredo sauce and spaghetti squash to the pan of veggies and mix until completely combined. Enjoy!
This recipe makes great left overs! Store in an airtight container in the fridge for up to 4 days.
Recipe by Cook up Love at