Are you craving a delicious, healthy meal that's also incredibly easy to make? Look no further! This shrimp and squash recipe is perfect for busy weeknights, offering a delightful blend of sweet and savory flavors in under 30 minutes. It's a fantastic example of homemade cooking at its finest, delivering a restaurant-quality dish without the fuss. This recipe is packed with flavor and nutrients, making it a winner for those seeking healthy meals and quick dinner ideas.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 medium butternut squash, peeled, seeded, and cubed (about 1 ½ pounds)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons lemon juice
- ¼ cup chopped fresh parsley, for garnish
Instructions:
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Prep the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Roasting brings out the natural sweetness of the squash, creating a delicious depth of flavor.
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Sauté the Aromatics: While the squash is roasting, heat a large skillet over medium heat. Add the remaining olive oil, then sauté the chopped onion until softened, about 5 minutes. Stir in the minced garlic, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
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Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
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Combine and Finish: Add the roasted butternut squash to the skillet with the shrimp and onion mixture. Stir in the lemon juice and season with salt and pepper to taste. The lemon juice brightens the flavors beautifully and adds a touch of acidity that complements the sweetness of the squash.
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Serve and Enjoy: Garnish with fresh parsley and serve immediately. This dish is fantastic on its own, but it also pairs well with a side of quinoa or brown rice for a more complete meal.
Tips for the Best Shrimp and Squash:
- For even cooking, ensure your shrimp are roughly the same size.
- Don't overcrowd the skillet when cooking the shrimp; work in batches if necessary.
- Feel free to experiment with other herbs and spices. Rosemary, oregano, or sage would all be delicious additions.
- If you don't have butternut squash, you can substitute other winter squashes like acorn or kabocha.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Shrimp and Squash: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Creamy Shrimp and Squash: Stir in a dollop of cream cheese or crème fraîche at the end for a richer, creamier dish.
- Shrimp and Squash with Feta: Crumble some feta cheese over the top before serving for a salty, tangy flavor.
Nutritional Information (per serving, approximate):
This recipe provides a good source of protein from the shrimp and fiber and vitamins from the squash. The exact nutritional content will vary depending on the specific ingredients used and serving size. For a precise calculation, use a nutrition calculator with your specific ingredients and quantities. However, this dish is generally considered a healthy and balanced option.
This easy recipe is perfect for a quick weeknight dinner, a healthy lunch option, or even a light and delicious dinner party dish. Enjoy!