Shrimp Scampi is a favorite of mine. In fact, my cousin Roslynn (she was named after me but took the R for Ros because my aunt’s name is Rose) always asks me to make it, and has been asking me to make it for her since I was a teenager. She happens to be a bit addicted to it if you ask me. Can you imagine a 7 year old always asking her older cousin (17 at the time) to constantly make shrimp scampi? Well I couldn’t turn her down because I would do anything for her, and it was pretty tasty so I loved making it too.
For years, I always served shrimp scampi over pasta or brown rice but today I am going even lighter than brown rice and serving it over spaghetti squash. Spaghetti squash is such a satisfying replacement for pasta. It is quite delicious and filling.
When I had it in this dish, I only felt proud of myself for eating a whole bowl of pasta (2 cups even!) only worth about 100 calories roasted.
To get cooking, head over to Delish Dish and get your scampi on with my new recipe!
- 1½ pounds fresh or frozen large shrimp
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- pinch of red pepper flakes
- lemon pepper to taste
- 3 tablespoons lemon juice
- ¼ cup white wine
- 2 medium sized spaghetti squashes, baked
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Lemon wedges
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper, red pepper flakes and lemon pepper.
- Add to pan over medium heat with olive oil. When shrimp have cooked for just a few minutes, add white wine and allow it to reduce by ½.
- Serve shrimp over spaghetti squash and garnish with parsley and lemons and serve.