Shrimp Scampi over Spaghetti Squash

Squash replaces pasta with a healthier take on the traditional shrimp scampi recipe.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 1/2 lbs Spaghetti squash - cooked
  • 2 tbsps Unsalted butter
  • 2 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 3 cloves Garlic - pressed
  • 1 cup Dry white wine - (such as Sauvignon Blanc)
  • 1 (28 oz) can Diced tomatoes - drained
  • Kosher salt to taste
  • Black pepper to taste
  • 1 lb Medium shrimp - peeled and deveined
  • 1 (10 oz) package Baby spinach
  • 1 tbsp Fresh tarragon - chopped or 1 tsp dried
Calories 374
Total Fat 11g
Carbohydrates 34g
Fiber 8g
Protein 29g

Instructions

  1. Cook the spaghetti squash.
  2. Preheat oven to 350°F.
  3. Poke holes with a knife and place on cookie sheet and bake for 45-60 minutes.
  4. Melt the butter with the olive oil in a large saucepan over medium-high heat.
  5. Add the garlic and cook for 1 minute.
  6. Add the wine, tomatoes, and 1/4 teaspoon each salt and pepper.
  7. Simmer for 3 minutes, until the sauce has thickened slightly.
  8. Stir in the shrimp and simmer until cooked through, about 4 minutes.
  9. Add the spinach and stir until wilted.
  10. Spoon the spaghetti squash into a serving dish or divide among plates.
  11. Top with the scampi and sprinkle with the tarragon.
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