INGREDIENTS
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2 (3- to 3½-pound) spaghetti squashes
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8 tablespoons butter, divided
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1½ pounds peeled and deveined large fresh shrimp
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2 large shallots, minced
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3 cloves garlic, minced
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1 cup dry white wine
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½ cup chicken broth
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½ cup heavy whipping cream
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2 tablespoons capers
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1 teaspoon Creole seasoning
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¼ teaspoon crushed red pepper
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¼ cup chopped fresh parsley