I loooove me some shrimp scampi!! Not only because it's high in protein and full of flavor, but it's also a relatively light dish, and also light on calories if you prepare it right. I used to make this dish all the time and serve it over whole wheat pasta, but then I thought using spaghetti squash would really elevate this meal on the healthy spectrum and take it up a whole new level. Because you're practically eating a plate of veggies and seafood -- you can feel 100% guilt free for over indulging or getting that second glass of white wine :)
2 spaghetti squashes
4 tsp olive oil
1 1⁄4 lb medium shrimp , peeled (tails left on)
6 to 8 garlic cloves, minced
1⁄2 cup low-sodium chicken broth
1⁄2 cup dry white wine
1⁄4 cup fresh lemon juice
1⁄4 cup plus 1 tablespoon fresh parsley, minced
1⁄4 tsp salt
1⁄4 tsp black pepper, freshly ground
lemons for garnish
// Directions //
In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. Serve over already prepared spaghetti squash (more how to prepare the spaghetti squash here) garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley. A little sprinkling of red pepper flakes and parmesan cheese if desired. And boom! There you have it, one of my favorite go-to weeknight meals :)
I hope you definitely give this recipe a try and let me know what you think!
xo Steph
