Friday, March 28, 2014

Spaghetti Squash Shrimp Scampi

I was looking for something to do with a spaghetti squash (other that just butter, salt & pepper) and came across this recipe. Other that the initial cooking of the squash, it was fairly quick and decidedly tasty. My picture is missing the parsley garnish. :)

Spaghetti Squash Shrimp Scampi

1 spaghetti squash
olive oil
1 tsp dried oregano
1 tsp dried basil
8 oz shrimp, peeled and deveined (I used frozen pre-cooked because that's what I had)
3 Tbsp butter
2 cloves garlic, minced
pinch of red pepper flakes
salt & pepper
1 Tbsp fresh parsley, chopped
Juice of 1 lemon

1. Preheat oven to 400'F. Stab a vent hole in the squash and microwave on high 4 minutes so that it's soft enough for you to cut in half, lengthwise, without severely harming yourself, untensils, or kitchen. Scoop out the seeds with a spoon. Drizzle or brush olive oil on the exposed inside, sprinkle with salt, pepper, and dried herbs. Place, cut side up, on baking sheet and bake 45-60 minutes, until a fork goes into the "spaghetti" part easily. Let cool enough so you can handle it. Use a fork to scrape the insides to loosen the squash strands.

2. Melt butter and 1 Tbsp olive oil in a skillet over medium heat. Add the garlic and saute 2-3 minutes. Add shrimp, red pepper flakes and salt & pepper (to taste) and cook 5 minutes (if using raw shrimp) or until shrimp are heated through (if using precooked shrimp). Remove from heat. Add in cooked spaghetti squash and lemon juice, and gently toss. Top with parsley and serve.

No comments: