Imagine a dish that transforms your favorite indulgent Italian seafood classic into a guilt-free, nutrition-packed meal that will make your taste buds dance and your body thank you! This Shrimp Scampi with Spaghetti Squash is not just another recipe—it's a culinary revolution that proves healthy eating can be incredibly delicious. Forget boring diet food; this recipe delivers restaurant-quality flavor with a fraction of the calories, making it perfect for health-conscious foodies and anyone looking to enjoy a gourmet meal without the guilt.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 medium spaghetti squash
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
- Drizzle the squash halves with 1 tablespoon olive oil, then season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through.
- Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the pan. Simmer for 1-2 minutes to reduce the liquid slightly.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Transfer the squash strands to a serving plate and top with the cooked shrimp and pan sauce.
- Garnish with chopped fresh parsley and serve immediately.
Tips
- Choose Fresh Shrimp: Always select fresh, high-quality shrimp for the best flavor and texture.
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink to prevent them from becoming rubbery.
- Roast Squash Properly: Place squash cut-side down to ensure even cooking and prevent drying out.
- Use High-Quality Olive Oil: A good olive oil can elevate the entire dish's flavor profile.
- Control Wine and Lemon: Adjust white wine and lemon juice quantities to suit your taste preferences.
- Fresh Herbs Matter: Use fresh parsley for maximum flavor and visual appeal.
- Serve Immediately: This dish is best enjoyed hot, right after cooking to maintain the perfect texture of shrimp and squash.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
