Description
Shrimp scampi spaghetti squash – salty, lemony, buttery shrimp over a healthy bowl of spaghetti squash tossed in savory parmesan cheese. Totally yummy and ready in just 25 minutes!
Ingredients
Scale
- 2 pounds spaghetti squash
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (or 1/2if you like more heat)
- 1/3 cup dry white wine (or low sodium chicken stock)
- 10 cherry tomatoes (halved)
- 1/2 pound shrimp (peeled and deveined)
- 1/3 cup freshly squeezed lemon juice
- 6–10 saffron threads (optional)
- kosher salt and freshly ground black pepper (to taste)
- 1/4 cup flat leaf parsley (chopped)
Instructions
- Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
- Gently fluff and separate the strings with a fork and transfer to a bowl.
- Stir in parmesan cheese and half of the chopped parsley. Season with salt and pepper and set aside.
- In a pan over medium heat, melt butter and add garlic and red pepper flakes. Cook for 1 minute.
- Add white wine and cherry tomatoes, and when the wine bubbles, add shrimp. Cook shrimp on one side for 3 minutes and turn them over. Add lemon juice and saffron thread, stir, and cook for another 2-3 minutes, until cooked through.
- Turn the heat off, season with salt and pepper and add remaining chopped parsley.
- Pour shrimp scampi over spaghetti OR serve separately in a bowl next to spaghetti squash.
Notes
This Spaghetti Squash Shrimp Scampi Recipe Is:
High in phosphorus
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 1.7 g
- Sodium: 194.1 mg
- Fat: 8.9 g
- Saturated Fat: 4.8 g
- Carbohydrates: 20.6 g
- Fiber: 0.7 g
- Protein: 14 g
- Cholesterol: 110.1 mg
