Indian-Style Butter Shrimp with Cilantro Spaghetti Squash

Indian-Style Butter Shrimp

with Cilantro Spaghetti Squash

35 MIN
2 Servings
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From the Test Kitchen

We’re putting a unique spin on a classic Indian chicken dish by swapping in plump shrimp—cooked in a traditionally rich, spiced tomato and butter sauce, then served over delicate strands of spaghetti squash dressed with cilantro sauce.
10 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Indian-Style Butter Shrimp with Cilantro Spaghetti Squash
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Spaghetti Squash
  • 1 Poblano Pepper
  • 2 Scallions
  • 2 Tbsps Butter
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Tomato Paste
  • ¼ cup Cilantro Sauce
time-saving
tips & techniques
Prepare & cook the squash
1 Prepare & cook the squash

If you prefer to use an oven to roast the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven: 
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Separate & dress the squash strands
3 Separate & dress the squash strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl. Discard the skins. Add the cilantro sauce; stir to thoroughly combine and separate any clumps. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels; remove the tails. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp, sliced white bottoms of the scallions, and sliced pepper in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the tomato paste and tomato chutney; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the shrimp is cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the dressed squash topped with the cooked shrimp and sauce. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare & cook the squash
1 Prepare & cook the squash

If you prefer to use an oven to roast the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven: 
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients
Separate & dress the squash strands
3 Separate & dress the squash strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl. Discard the skins. Add the cilantro sauce; stir to thoroughly combine and separate any clumps. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels; remove the tails. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp, sliced white bottoms of the scallions, and sliced pepper in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the tomato paste and tomato chutney; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the shrimp is cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the dressed squash topped with the cooked shrimp and sauce. Garnish with the sliced green tops of the scallions. Enjoy!

Cook the shrimp & serve your dish
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