
Shrimp Scampi with Spaghetti Squash (Low-Carb)
- Total Time: 1 hour
- Yield: 6 1x
Description
Ingredients
Main Ingredients:
- 1 large spaghetti squash
- 3 teaspoons lemon juice
- 2 tablespoons orange juice
- 1 & 1/3 cup dry white wine
- 3 teaspoons Dijon mustard
- 1/8 teaspoon red pepper flakes (more to taste)
- 1 tablespoon extra-virgin-olive oil
- 3 tablespoons minced garlic
- 2 pounds shrimp, peeled and deveined
- 1 pinch salt
- 1 pinch pepper
- 1 cup plain yogurt
- 1 tablespoon dried parsley
Optional Garnish:
- Parmesan cheese
- 2 tablespoons orange juice
Instructions
- Preheat oven to 375 degrees.
- Optional: Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Microwave squash 5-6 minutes; cool slightly. (Microwaving the squash softens the hard shell, making it easier to cut in half.)
- Wash, dry and cut in half lengthwise. Using a spoon, scoop out seeds.
- Drizzle or lightly brush face of spaghetti squash with EVOO. Season with salt and pepper, to taste.
- Place squash cut side down on a baking sheet that is lightly greased or lined with parchment paper. Bake the squash for 45 minutes or until tender. Once squash is done cooking, take out of the oven. Scrape out all the strands of spaghetti using a fork.
Shrimp and Sauce: (prepare while squash is baking)
- About 20 minutes before squash is done baking, in a medium-size pot, add lemon juice, orange juice, white wine, Dijon mustard and red pepper flakes. Bring to a boil, reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
- While your sauce is simmering, in a large pan, over medium heat, add EVOO and garlic. Sauté garlic in oil for approximately 1 minute before adding shrimp. Add shrimp and season with salt and pepper. Sauté shrimp for about 7-9 minutes, or until completely cooked through.
- Remove sauce from heat, add yogurt and whisk until the sauce is creamy and smooth. Add cooked shrimp to your sauce, leaving any excess liquid from the shrimp behind. Stir to combine, add parsley flakes and place sauce back on stove top on low heat.
- Plate squash, top with shrimp sauce and garnish with a small amount of freshly grated Parmesan cheese. If you prefer your dishes to have a kick of heat, garnish with additional crushed red pepper to taste. Enjoy!
Notes
We love to save the leftover scampi sauce and use it to flavor a future meal.
We recommend organic ingredients when feasible.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Recipes
Keywords: Shrimp Scampi, Shrimp Scampi with Spaghetti Squash
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