Shrimp Scampi is a favorite of mine. In fact, my cousin Roslynn (she was named after me but took the R for Ros because my aunt’s name is Rose) always asks me to make it, and has been asking me to make it for her since I was a teenager. She happens to be a bit addicted to it if you ask me. Can you imagine a 7 year old always asking her older cousin (17 at the time) to constantly make shrimp scampi? Well I couldn’t turn her down because I would do anything for her, and it was pretty tasty so I loved making it too.
For years, I always served shrimp scampi over pasta or brown rice but today I am going even lighter than brown rice and serving it over spaghetti squash. Spaghetti squash is such a satisfying replacement for pasta. It is quite delicious and filling.
When I had it in this dish, I only felt proud of myself for eating a whole bowl of pasta (2 cups even!) only worth about 100 calories roasted.
To get cooking, head over to Delish Dish and get your scampi on with my new recipe!
- 1 1/2 pounds fresh or frozen large shrimp
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes
- Lemon pepper to taste
- 3 tablespoons lemon juice
- 1/4 cup white wine
- 2 medium spaghetti squashes baked
- 2 tablespoons snipped fresh Italian flat-leaf parsley
- Lemon wedges
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper, red pepper flakes and lemon pepper.
- Add to pan over medium heat with olive oil. When shrimp have cooked for just a few minutes, add white wine and allow it to reduce by 1/2.
- Serve shrimp over spaghetti squash and garnish with parsley and lemons and serve.
This meal is absolutely delicious, and one I will make again and again. The bonus is that it’s light and healthy so I can enjoy this for dinner and not feel a shred of guilt. Sounds good to me.