Shrimp Scampi with Spaghetti Squash
30 Minute Meal – 6.4 Carbs 215 Calories Per Serving
Shrimp Scampi with Spaghetti Squash. Here’s a Low-Carb Low-Calorie dish that you’ll for sure want to make again, and again, and again. And if you’re looking to replicate the classic Italian dish, you can serve the scampi over Spaghetti Squash Noodles or if you prefer, Shirataki Noodles. I’m a big fan of spaghetti squash so I’ve included them in this recipe.
6.4 Carbs 215 Calories Per Serving
6.4 Carbs 215 Calories Per Serving indeed. This recipe makes 4 servings, so if this meal is just for you, you’ll have plenty extra for leftovers. And I don’t know about you all, but I just love leftovers.
Plus you also have a twofer here with this dish – Low Carbs and a 30 Minute Meal. Perfect for when you’re short on time and are looking for a quick dish to whip up. And I know spaghetti squash usually takes 50 minutes in the oven, but I cheat and use the microwave. BOOM – done in 12.
Shrimp Scampi with Spaghetti Squash
So grab the ingredients below and whip this Shrimp Scampi with Spaghetti Squash up today. You’re sure to enjoy the flavor and become one of your favorites too. Let me know what you think – Enjoy !!
Shrimp Scampi with Spaghetti Squash
Serves 4
Directions
The Spaghetti Squash – cut the squash in half, remove the strings and seeds. Place one-half upside down on a paper towel-lined plate, and zap it in the microwave for 5-6 minutes. Repeat with the other half. The cooked spaghetti strands can easily be scraped out with a fork. Just be careful and use a potholder because the outer shell of the squash is VERY HOT at this point.
While the squash is cooking …
Heat 1 tablespoon of olive oil in a large skillet, until it’s hot. Add the mushrooms and cook for 5 minutes, stirring occasionally. Transfer the mushrooms to a bowl and set them aside.
Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the same pan and heat over medium-high heat until the butter melts. Add the shrimp to the pan and cook for 2 minutes or until opaque, stirring and flipping occasionally. Once done, transfer them to the bowl with the mushrooms.
In the same skillet and over medium-high heat, melt another tablespoon of butter, add the garlic and cook for 1 minute. Add the last tablespoon of butter – let it melt, and then add the Italian seasoning, lemon juice, and wine. Cook for 1 minute while stirring constantly. Return the mushrooms, the shrimp, and all their juices to the skillet and cook for another minute. Stir in the parsley and serve over the spaghetti squash. VOILA – DONE AND DELICIOUS !!
OVEN BAKED SPAGHETTI SQUASH
To Cook the Spaghetti Squash in the Oven – Preheat oven to 425 degrees. Remove the seeds and strings from each spaghetti squash half. Drizzle 1 tbls Olive Oil inside the two spaghetti squash halves, sprinkle with salt and pepper, and then rub over the entire surface. Place each squash half, facing down, on a baking sheet lined with aluminum foil and bake for 50 minutes.
