Typically a pasta dish, this recipe is a lighter and more easily digestable version of the meal. The spaghetti squash is the perfect food to soak up all the flavors from the shrimp. You'll love this recipe!
Ingredients:
1 (2 ½ - 3 lb.) spaghetti squash
Cooking spray
1 tsp. kosher, salt, divided
5 garlic cloves 2 grated, 3 minced
4 Tbsp. extra-virgin olive oil, divided
1 lb. large raw shrimp, peeled and deveined
½ cup finely chopped shallots
¼-1/2 tsp. red pepper flakes (¼ tsp. for mild heat; ½ tsp. for medium)
⅓ cup dry white wine (sub 5 Tbsp. vegetable broth mixed with 1 Tbsp. white wine vinegar)
Juice of ½ lemon
3 Tbsp. unsalted butter (preferably grass-fed)
3 Tbsp. finely chopped fresh parsley, divided
Cracked black pepper for garnish
Instructions:
Preheat oven to 375ºF.
Slice squash horizontally into 1 ½ inch rings. Use the edge of a large spoon to clean out each squash ring by scraping away and discarding the seeds and stringy membranes. Place on a rimmed baking sheet; lightly coat squash rings with cooking spray, and season with ¼ tsp. salt. Bake for 40 minutes. (Move on to step 2 while squash roasts.)
Let squash cool slightly, then cut through the outer edge of each ring so that you can pry it open to get the full length of the strands. Gently scrape out strands using your fingers or a fork. Arrange squash strands on a platter.
While the squash roasts, prepare shrimp marinade. Grate 2 garlic cloves into a large bowl. Add 1 Tbsp. oil, ¼ tsp. salt, and shrimp; toss to combine. Refrigerate for 30 minutes.
Heat 2 Tbsp. of the oil in a large skillet over medium heat. Once hot, add shrimp mixture and cook 2 minutes per side, until just cooked through. Transfer shrimp to a plate.
Add remaining 1 Tbsp. oil to pan, along with shallots, 3 cloves minced garlic, and red pepper flakes. Cook 2 to 3 minutes, stirring often, until aromatic. Add wine (or broth + vinegar mixture) and lemon juice; cook until mixture reduces by half, about 2 minutes. Add butter and continue cooking, stirring occasionally, until the butter melts and the sauce slightly thickens, about 3 to 5 minutes.
Add cooked shrimp and 1 Tbsp. of the parsley to pan; toss to coat, and cook 1 more minute. Turn off heat and spoon shrimp scampi mixture over spaghetti squash strands. Garnish with remaining 2 Tbsp. chopped parsley, and cracked black pepper, if desired.
Original Recipe from: Dishing Out Health
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