Creamy Seafood Alfredo

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We don’t tend to eat a lot of seafood in my house. If you have read my bio on my blog then you know my mother is from Sweden. As a child, we tended to eat a lot of seafood and fish. My favorite fish dish that my mother would make is either Idaho Rainbow Trout or Fiskgratang. Sweden is surrounded by water and because of this tend to eat a lot of fish. My mother who is almost 80 recently took a trip by herself to Sweden. I cannot tell you how very proud I am of her for traveling by herself at her age.

I had shrimp and Langostino meat in my freezer. I decided to make some sort of seafood dish. My spiralizer has never been used. Butternut squash sat in my fridge. I was in the mood for a pasta but since I can’t eat grains I started thinking about substitutes that I could use. The butternut squash was calling to me. My mind started racing ahead and I peeled the squash then cut it in half and put it on the spiralizer and spiralized the squash. The squash when spiralized made a hefty amount of what I called vegetable pasta. Raw squash was added to the dish and cooked with the seasonings and liquids.

The lemon zest, lemon juice, wine, heavy cream, and parmesan give this dish a fresh and creamy texture with a slight acidity and texture from the squash. This is a yummy delicious seafood dish.

2 tablespoons avocado oil

1 1/2 cup chopped onion

2 cloves of minced garlic

1/2 cup chopped celery

1 lb shelled shrimp

1 1/2 lbs Langostino

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 cup wine

2 cups chicken broth

1 cup heavy cream

2 1/2 cups parmesan

8 -10 cups spiralized butternut squash

1 tablespoon tapioca flour

1/4 cup of water

Prep the squash by peeling it. No need to cook it. Slice the butternut squash in half. Cut the other half of the squash in half and remove the seeds. Attach according to the directions of the spiralizer and spiralize the squash.

Heat up the avocado oil in a pan. When the pan is hot add onions, garlic, and celery to the pan until the onions are translucent. Add the shrimp and Langostino to the pan until cooked. Add salt, pepper, lemon zest, lemon juice, wine, chicken broth, and cook until the liquid is slightly reduced. Add cream, parmesan and spiralized butternut squash cook until the squash is totally cooked. Lastly, add the tapioca flour to the water and stir together until it makes a slurry. Pour into the pan and stir until the sauce in the pan is thickened. Remove from heat and serve.