Spaghetti Squash Shrimp Scampi

Sunday, November 11, 2012

From our skinny table to yours ...

An Italian classic - Shrimp Scampi!  Here's a recipe that you can actually feel good about eating and we promise won't compromise on flavor.  The sauce is a bit lightened up with lots of fresh lemon juice, crisp white wine and a splash of pasta water but full of flavor with garlic, shallots, Parmesan cheese and even a touch of butter for creaminess.

If you haven't yet tried spaghetti squash, you are missing out!  Here's a great recipe to introduce this nutrient dense veggie (packed with vitamin A, beta carotene & folic acid) and with only 42 calories per serving, you don't have to feel guilty about pasta night!  

Tonight we added cherry tomatoes for a pop of color and extra flavor but this is equally as delicious with added asparagus or spinach.

Pair this meal with a glass of favorite white wine and you have the perfect date night meal!

Let's get cooking!

1 small spaghetti squash
1/2 pound of whole wheat angel hair pasta
1 pound of raw shrimp
4 garlic cloves
1 medium sized shallot
1 tsp butter
2 tbsp olive oil
1 cup of white wine (we used a rich, buttery chardonnay)
5 lemons
1 tbsp Parmesan cheese
1 pint of cherry tomatoes
Parsley (dried or fresh if you have it on hand)

1. Cut spaghetti squash in half lengthwise and scoop out the seeds.  Add one half to a microwave safe dish and add 1/2 inch of water.  Cook on high for 15 minutes repeating with the second half when finished.
2.  In the meantime, finely chop the garlic and shallot.
3.  Add butter, olive oil, garlic and shallot to a pan on medium heat and let cook for 2-3 minutes until translucent.
4. Bring water to a boil and add in your pasta of choice (we like an angel hair here as it blends nicely with the spaghetti squash!).
5. Add shrimp to pan and give a quick saute, once almost cooked add your cherry tomatoes.  Remove shrimp & tomatoes and set aside while you finish the sauce.
6. Zest two lemons directly into the pan and add the juice of all 5 lemons and the wine and bring to a simmer.
7. Stir in 1/4 cup of the starchy pasta water, parsley and Parmesan cheese to the sauce.
8. Toss back in the shrimp and tomatoes.
9. Use a fork and scrape the squash into 'pasta' strands and mix with the pasta.
10. Pour sauce & shrimp over pasta/squash mix and enjoy :)  Oh and feel free to top with a touch more Parmesan cheese!

Serves 4!

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