To see if Dave really dislikes the spaghetti squash or if it was just the sauce, I’m going to make the yummiest sauce I know.  I usually make this shrimp and artichoke sauce and serve it with linguine, but we’ll give it a try with the squash.  Now the problem with the sauce is that I use about a stick and a half of butter.  Real butter, not even margarine.   The 12 tablespoons of butter equals 84 grams of saturated fat!  So needless to say, it’s not the healthiest sauce in the world. First, I’m going to make this the way I usually do, with the butter, then I’ll see if I can come up with a healthier version.

Serves 4real-butter


12 Tbsp. of Butter

8 cloves of garlic (pressed or minced)

1 cup of fresh mushrooms (canned are also ok)sautee-pressed-garlic

1 can of Black Olives

1 can of Artichoke hearts

1 Tbsp. of spaghetti sauce

½ Lb. of Shrimp

1 tomato

Put a half stick (4 TBS) of butter in a large pot and the other half in a fry pan. Then add 4 cloves of garlic to each.  I press mine, but you can also use minced garlic.sautee-mushrooms

In the large pot, simmer the butter and garlic on low-medium (don’t burn the butter) for a couple of minutes to get that yummy garlic taste infused into the butter.  Add the fresh mushrooms and sauté.  I added an additional can of mushrooms because Dave told me his friend (also named Dave) would be coming for dinner. Add another 4 tablespoons (1/2 stick) of butter.  While those are cooking open the can of olives, I mushrooms-and-artichoke-in-panusually take about 8 of them out to slice up as a topping.  Mush, slice, or dice the olives, but Retain the olive juice in the can.  I find it works best to just pull some olives out and mush them up with my hands over the pot.  Then pour about a tablespoon or two of the olive juice in the pot.  Pour the rest into the fry pan you set up earlier.  Now add the can of artichoke hearts and give the pot a stir.   Throw in a tablespoon of spaghetti sauce, stir some more. Turn the heat down to low and let it simmer.sautee-shrimp

Turn on the fry pan to medium-low and sauté the garlic.  I used pre-cooked shrimp which can get rubbery if you cook it too much, but it was on sale so that’s what we’re going with and it still tastes delicious.  After pulling the tails off the shrimp, throw them in the fry pan with the butter, give it a good stir to make sure all of the shrimp are coated.  Let cook until the shrimp is just warm, then turn the heat all the way down.

Slice the tomato in wedges and sprinkle them with a little salt.  This is a good time to slice the olives for topping the dish too.

Once you’re done slicing, turn the heat off on your shrimp.  Scoop the shrimp out of the pan and into the sauce.  I don’t like to dump the shrimp in because it adds more butter which can have a slightly fishy taste.

all-ingredients-in-pan-shrimp-and-artichokeStir the shrimp in then turn the heat all the way down and heat on low for 5 minutes.  Cover the sauce pan with a lid.  After 2 minutes turn off the heat and let stand while you make pasta or squash.  When the pasta is nearly done, turn the heat back on medium-low for a couple of minutes while you finish pasta.  When pasta is done, top with sauce and don’t forget to finish it
off with a few slices of tomato and your sliced olives.

Now take an aspirin to thin your blood after eating 21 grams of saturated fat in one meal. J/K