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.
Light Shrimp Scampi with Spaghetti Squash
Amount Per Serving
Calories 739Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 2g10%
Total Carbohydrates 70g23%
Dietary Fiber 14g56%
* Percent Daily Values are based on a 2000 calorie diet.