One of my favorite dishes is Shrimp Scampi. I actually blogged about it last year when I made it with Trader Joe’s Lemon Pappardelle pasta. This time I decided to try the shrimp scampi with spaghetti squash and the results were fantastic!
The key to making delicious shrimp scampi is the saute. I generally saute my shrimp with a little butter, olive oil, and white wine which gives the shrimp a lovely flavor. It’s also important that you don’t overcook your shrimp, or they will become a bit too chewy.
Again, this dish also pairs nicely with pasta of your choice, but if you are looking for something more low-carb, try it with spaghetti squash!
Shrimp Scampi with Spaghetti Squash
1 lb shrimp, peeled and de-veined (OC locals, get your shrimp from Santa Monica Seafood!)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons capers
1/3 cup white wine (in this particular recipe I used chardonnay)
1/4 cup chopped parsley
1/3 cup lemon juice
salt and pepper to taste
half of a spaghetti squash (if making for two, use a whole squash)
Cook your spaghetti squash by either roasting it in the oven or quickly cooking in the microwave for 10-12 minutes or until tender.
Heat butter in a large skillet. Chop up your shallot and toss in the skillet. Cook shallot until it is golden brown. Add in the olive oil.
Add your shrimp and sautee for one minute. Pour in the wine, season with salt and pepper and sautee for an additional 1-2 minutes.
Add the parsley, lemon juice and capers and mix well to coat. Continue to cook shrimp for roughly one more minute or until done (the shrimp should be pink).
Scrape the insides of your spaghetti squash out with a fork and put on a plate.
Add the shrimp scampi mixture and enjoy! Pair with fresh veggies of your choice.
Fresh, light, and full of good ingredients. This dish cannot be beat.