In a skillet, mix the chili powder, paprika, garlic and wine. Cook the mixture over medium/high heat, for about 5 minutes, stirring with a wire whisk until liquid is reduced.
Gradually stir in the cream. Simmer for an additional 5-8 minutes, until the sauce thickens slightly and turns a red/rust color. Add cayenne pepper, salt, and black pepper to taste.
Reduce heat to low and add the shrimp. Cook the shrimp in the sauce for 3-4 minutes, or until the shrimp are pink and opaque.
Serve over spaghetti squash or znoodles, and garnish with chopped cilantro, if desired.
Shrimp can become overcooked easily when reheated. However, if you have leftovers, you can gently warm up on the stove or in the microwave within 2-3 days.This recipe serves 4 people. Each serving is approximately 1/2 cup of shrimp with sauce. Macros do not include spaghetti squash or znoodles.
Calories: 300kcal | Total Carbs: 4g | Protein: 16g | Fat: 22g | Fiber: 1g | Net Carbs: 3g