Pages

Friday, August 11, 2017

Spaghetti Squash Shrimp Scampi

Yum

The title itself is a mouthful to say but that's nothing compared to the mouthwatering taste you'll get from this shrimp scampi. Shrimp sautéed with garlic in butter, white wine, and tossed with red pepper flakes and parsley. You can just taste it already!

Ingredients:

- 2 lb spaghetti squash
- 1/4 cup grated parmesan cheese
- 2 Tbs butter
- 3 cloves garlic, minced
- 1/8 to 1/4 tsp. red pepper flakes, depending on your desired heat
- 1/3 cup dry white wine (you can also use chicken stock)
- 12 cherry tomatoes, halved
- 1 lb fresh shrimp, peeled and deveined
- 1/3 cup lemon juice
- 4 to 6 saffron threads (optional)
- 1/4 cup parsley, chopped, divided

Place squash on a microwaveable plate and place in the oven for 5 to 6 minutes. Remove and let cool slightly. Cut the ends off of the squash and cut in half lengthwise. Remove seeds and place squash back on the place, skin side up. Add 2 tablespoons of water to the plate and return it to the microwave for another 5 minutes. Remove, let cool slightly and gently scrape and separate the spaghetti squash strings with a fork. Place squash in a bowl, add parmesan cheese and combine. Cover and set aside.

In a large skillet over medium-high heat, add butter. Add garlic and red pepper flakes, and sauté 1 minute. Add the wine and tomatoes. Once the wine starts bubbling, add the shrimp. Cook the shrimp about 2 minutes on each side. Add the lemon juice and saffron (optional) and 2 tablespoons of the parsley. Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change nothing, and nothing changes." - Anonymous