Shrimp Scampi Spaghetti Squash
Sautéed shrimp tossed in a quick + easy garlic, red pepper flakes, parsley, white wine, and butter sauce served on top of spaghetti squash.
Ingredients
- 4 lbs spaghetti squash, cut in half lengthwise, seeds removed
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter, or 1 tablespoon ghee, if paleo
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1/8 teaspoon red pepper flakes
- 2 lbs large shrimp, shelled, peeled, deveined
- Salt and pepper, to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Drizzle with 2 tablespoons of olive oil on the spaghetti squash. Season with salt and pepper. Place cut side down in a roasting pan. Bake for 30-40 minutes, depending on the size. Let cool for 5-10 minutes.
- While the spaghetti squash is cooling, make shrimp scampi. In a large skillet, melt butter with remaining tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
- Add white wine, lemon juice and red pepper flakes. Simmer for 2 minutes then add shrimp and sauté for 3-4 minutes. Careful not to overcook the shrimp. Season with salt + pepper.
- Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your "spaghetti". Serve shrimp over spaghetti squash. Garnish with parsley. Enjoy!
Notes
Adapted from NY Times and Brit.co
Serving: 1serving, Calories: 354kcal, Carbohydrates: 16g, Protein: 32g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 391mg, Sodium: 1214mg, Potassium: 375mg, Fiber: 3g, Sugar: 6g, Vitamin A: 387IU, Vitamin C: 13mg, Calcium: 274mg, Iron: 4mg
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