Description
Indulge in a healthier twist on classic Shrimp Scampi with Spaghetti Squash! Learn how to create this delicious low-carb dish with our easy recipe.
Ingredients
- 6 tbsp (90 ml) olive oil, divided
- 1 small spaghetti squash, halved and seeded
- salt and ground black pepper to taste
- 4 cloves garlic, minced
- 1 lb (450 g) uncooked medium shrimp, peeled and deveined
- 1 pinch red pepper flakes, or to taste
- 1 lemon, juiced
- 1/2 lemon, zested
- 2 tbsp (30 ml) chopped fresh parsley
Instructions
- Set your oven to 350 degrees F (175 degrees C). Coat a baking sheet with 2 tablespoons of olive oil. Sprinkle salt and pepper on the spaghetti squash and place it cut side down on the prepared sheet.
- Put the squash in the oven and bake until a fork can easily pierce it, which should take around 40 minutes. Take it out of the oven and let it cool until it can be handled comfortably. Use a fork to transform the squash into spaghetti-like strands.
- In a large skillet, warm 4 tablespoons of olive oil over medium-high heat. Sauté the garlic until its aroma is released, approximately 2 minutes. Add the shrimp and season with salt, black pepper, and a dash of red pepper flakes. Cook the shrimp until they turn pink, stirring frequently to avoid burning, for about 5 minutes.
- Take the skillet off the heat and incorporate the spaghetti squash strands. Stir in the lemon juice and zest. Garnish with chopped parsley before serving.
Notes
- Try using garlic-infused olive oil for a more flavorful sauté of the shrimp.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Squeeze extra lemon juice over the dish before serving for a burst of freshness.
