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Shrimp Scampi with Spaghetti Squash
Servings: 4
Ingredients
  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 ea cloves garlic minced
  • 1 ea shallot minced
  • 1/2 cup dry white wine
  • 1/4 cup vegetable broth
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp crushed red pepper
  • ground black pepper
  • kosher salt
  • 1 1/4 pounds large shrimp peeled and deveined
  • 1 tbsp lemon juice
  • 2 tbsp parmesan cheese grated
Instructions

  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet.

  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper to taste

  3. Plase squash, cut-side down, onto the prepared baking sheet. Place into the oven and roast until tender, about 40-45 minutes

  4. While the squash is cooking, melt the butter in a large skillet over moderate heat. Add the garlic and shallot and saute until fragrant, about one minute. Add the wine, broth, red pepper flakes, paprika, and black pepper to taste. Bring to a low simmer.

  5. Add shrimp and cook until pink, about 2-3 minutes. Set aside and keep warm.

  6. Remove squash from the oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands.

  7. Combine the spaghetti squash with shrimp and butter sauce. Stir in lemon juice and sprinkle with parmesan cheese.