INGREDIENTS
2
(3- to 3½-pound) spaghetti squashes
8 tbsp
butter, divided
1 1/2 lb
peeled and deveined large fresh shrimp
2
large shallots, minced
3 cloves
garlic, minced
1 cup
dry white wine
1/2 cup
chicken broth
1/2 cup
heavy whipping cream
2 tbsp
capers
1 tsp
Creole seasoning
1/4 tsp
crushed red pepper
1/4 cup
chopped fresh parsley