Creamy garlic Parmesan sauce and perfectly cooked shrimp, served over deliciously roasted squash. It’s what foodie dreams are made of. This will be your new favorite dinner!
Heat 1 tablespoon oil in a large skillet or medium saucepan over medium-high heat.
2 tablespoons olive oil
Once the pan is hot, sear the shrimp 1 to 2 minutes each side, until just pink. Shrimp may need to be cooked in two batches so that they don’t crowd the pan. Remove the shrimp from the skillet to a clean plate, and set aside.
1 pound frozen shrimp
To the same hot skillet, heat the remaining 1 tablespoon oil, and once hot, add the chopped onion. Cook until starting to brown, about 10 minutes. Add the pressed garlic and cook until fragrant, about 30 seconds. Add the vegetable broth to the cooked onion, and cook about 5 minutes, reducing the broth by about half.
2 tablespoons olive oil, ½ yellow onion, 1 large clove garlic, ½ cup vegetable broth
Add the cream, chopped rosemary, and thyme, stir to combine, and cook for 5 minutes, or until cream thickens slightly. Add shredded Parmesan and stir in.
1 ½ cups whipping cream, ¼ teaspoon chopped fresh rosemary, ½ teaspoon chopped fresh thyme, 1 cup shredded Parmesan
Add shrimp back to cream sauce, and stir to combine.
Serve shrimp in garlic Parmesan cream sauce over roasted squash wedges.
Roasted squash wedges or halves of acorn squash
Notes
To roast squash in the air fryer: Place two squash halfs cut side down into the basket of the air fryer, and cook at 325° F for 20 minutes. Turn the squash over and place a small pat of butter (if desired), about ½ tablespoon, in the center of the squash cups. Air fryer at 400° F for an additional 10 – 15 minutes, or until the cut surface is browned and the inside of the squash is fork tender.To roast squash in the oven: Roast halved acorn squash in a 375° F oven until the squash is caramelized and browned around the edges, about 45 to 60 minutes.