Light Shrimp Scampi with Spaghetti Squash
Deliciously light shrimp scampi over spaghetti squash
Servings 2 servings
- 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.
I suggest reheating the shrimp scampi in a small saucepan over medium heat, making sure to stir occasionally. If the mixture begins to dry out before it's heated through, add a tablespoon or so of water. I know it’s tempting to use the microwave but, in this case, I’d warn against it. Microwaves use radiation, not conduction. So, basically, the shrimp will cook from the inside out, resulting in an unpleasant rubbery texture.
The spaghetti squash can be reheated in a microwave-safe for 2-3 minutes. Before microwaving, add a splash of water to ensure the squash doesn’t dry out.
Calories: 739kcal | Carbohydrates: 70g | Protein: 76g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 857mg | Sodium: 3103mg | Potassium: 1399mg | Fiber: 14g | Sugar: 27g | Vitamin A: 1495IU | Vitamin C: 49.7mg | Calcium: 729mg | Iron: 10.5mg