Every person’s preferred shrimp scampi with a low-carb, healthier opportunity to pasta the use of spaghetti squash! It’s still amazingly buttery and garlicky with half the energy!
Butters become feeling underneath the climate these days so he skipped daycare and stayed at domestic with me.Which turned into likely no longer the first-class idea.He threw up at the easy linens. even as i was slumbering sincerely.That was a laugh to wake up to.So I went and ran a short errand to seize a classic glazed yeast-raised donut from down the street.

You understand, to get through the throw-up-linen-strain.shortly after, I made shrimp scampi for dinner.but swapped out the pasta for spaghetti realize, to stability out that donut from in advance.due to the fact men.we have 1/2 the energy right here, but the shrimp continues to be perfectly buttery and garlicky.And we’re now not giving up the freshly grated Parm either.


  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 cups baby spinach
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan


  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F. lightly oil a baking sheet or coat with nonstick spray.
  2. reduce the squash in 1/2 lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to flavor.
  3. location squash, cut-side down, onto the prepared baking dish. area into oven and roast till smooth, about 35-45 minutes.
  4. dispose of from oven and allow relaxation until cool sufficient to handle.
  5. the use of a fork, scrape the flesh to create lengthy strands.
  6. Season shrimp with paprika, salt and pepper, to taste.
  7. soften butter in a large skillet over medium high warmness. upload shrimp, garlic and shallot. cook, stirring from time to time, till purple, approximately 2-3 mins; set apart and maintain heat.
  8. add squash and spinach to the skillet. cook, stirring now and again, till the squash is heated via and the spinach has wilted, about 2-three minutes. Stir in basil and lemon juice; season with salt and pepper, to flavor.
  9. Serve at once, topped with shrimp and garnished with Parmesan, if desired.

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