Spaghetti Squash "Pasta" with Shrimp, Tomatoes, and Basil


(In Italian:“Pasta” Di Zucca con Gamberi, Pomodori, e Basilico)

Pasta without the carbs? Count me in! Barb L.

Click here for directions on How to Cook Spaghtti Squash or How to Cook Zucchini Spaghetti Noodles

Serves: 4


1 (approximately 3 ½ lb) spaghetti sqush, halve and seeded OR 4 cups zucchini noodles

¼ cup Flying Olive Basil, Garlic, Tuscan Herb, Gremolata, Lemon, or a Combination of Choice, divided

1 pound shrimp, any size, peeled and deveined

2 Tbsp freshly squeezed lemon juice

1 ½ pints cherry tomatoes halved OR 5 small-medium tomatoes-on-the-vine, cut into 1 1/2” dice

4 cloves garlic, minced

Pinch of sea salt

¼ tsp freshly ground black pepper

1 tsp Italian seasonings

6 fresh basil leaves, finely chopped

Freshly grated cheese, if desired (none shown in photo)

2 Tbsp finely chopped fresh flat-leaf (Italian) parsley


Turn the oven on to 350 degrees F.

If you are using spaghetti squash, start cooking it about 40 minutes before you are ready to serve this dish.

If you are using zucchini noodles, they will take about 3-4 minutes and can be sautéed immediately before you are ready to eat.

Add 1 Tbsp of Flying Olive EVOO of Choice in a large skillet over medium heat. When the oil begins to shimmer, add the shrimp and cook, uncovered about 1-2 minute (for medium shrimp) without disturbing. When they start to turn pink, turn them over and cook until just opaque, about 1 minute.

Take the shrimp out of the skillet and add the lemon juice. Toss. Set shrimp aside or refrigerate if you are not going to use them for awhile.

Add the remaining Flying Olive EVOO of Choice to a 13x9 baking dish. Coat the bottom and sides. Add the tomatoes, garlic and Italian seasonings. Toss to distribute well. Place the tomato dish on the top rack of the oven. Cook for 30-45 minutes until the tomatoes have softened (longer cooking time required for the whole, chopped tomatoes).

Sauté the zucchini noodles, following the instructions above.

Take the tomato mixture out of the oven. Season with salt and pepper, shrimp, and stir in the basil.

Place the veggie noodles on a platter, top with the tomato and shrimp mixture. Sprinkle with cheese and parsley and serve.

Submitted by Barb L.