Shrimp Pesto Bowls

This recipe is courtesy of Tastefully Simple.  Items listed in bold can be obtained through Tastefully Simple.

You’ll need:

First step, in a microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, water, and 4 tablespoons Roasted Garlic Infused Oil. Microwave on high 1 minute. Stir; set aside.

If you use spaghetti squash, scrape out seeds from center of squash. Place, upside down, in a shallow dish. Add a small amount of water to dish. Microwave on high 15 minutes or until strands can easily be removed. Remove squash from microwave. Set aside. If you prefer oven method, see below.

If you opted for spaghetti, take enough for 6 servings and cook per package directions.

In large skillet, heat 1 tablespoon Roasted Garlic Infused Oil over medium-high heat. Add shrimp; sprinkle with 1 teaspoon Ultimate Steak Seasoning. Saute until cooked through and opaque in color, about 5-6 minutes. Remove from heat; stir in pesto and Parmesan cheese.

Pull a fork across spaghetti squash to create strands. Transfer to a serving bowl. If you cooked spaghetti, drain water and transfer to serving bowl. Then, toss squash or spaghetti with remaining 1 tablespoon Roasted Garlic Infused Oil and 1 teaspoon Ultimate Steak Seasoning.

Top spaghetti squash or spaghetti with pesto shrimp. Sprinkle with additional Parmesan cheese, if desired.

This recipe makes 6 servings.

Alternative Cooking Method Per Tastefully Simple: Preheat oven to 400°F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves on a baking sheet, face up. Drizzle with 1 tablespoon Roasted Garlic Infused Oil and sprinkle with 1 teaspoon Ultimate Steak Seasoning. Bake 45 minutes. Pull a fork across spaghetti squash to create strands. Continue with first step above, eliminating steps for microwaving the squash and pulling fork across spaghetti squash, transferring to bowl and tossing with oil and seasoning.

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