Description
A healthy twist on classic shrimp scampi, featuring spaghetti squash as a nutritious base, enveloped in garlic butter and zesty lemon.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1 lemon, juiced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Roast in the oven for 30-40 minutes, cut side down, until tender.
- In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
- Pour in the white wine and lemon juice, simmering for another 2-3 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands.
- Combine the spaghetti squash strands with the shrimp mixture in the skillet, tossing to coat everything evenly.
- Serve hot, garnished with fresh parsley and an extra squeeze of lemon if desired.
Notes
For added nutrition, feel free to include spinach or arugula during the last minute of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 190mg