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Spaghetti Squash Shrimp Scampi

by Joey Firoben

Ingredients

for 1 serving

  • ½ spaghetti squash, halved vertically and seeded
  • 1 tablespoon
    olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon
    red pepper flakes
  • 4 oz
    shrimp, peeled, deveined (115 g)
  • ¾ teaspoon
    salt
  • ¼ teaspoon
    ground black pepper
  • 1 lemon, zested
  • 1 lemon, juiced
  • 2 tablespoons
    fresh parsley, chopped
    Calories 328
    Fat 16g
    Carbs 22g
    Fiber 4g
    Sugar 7g
    Protein 25g

Estimated values based on one serving size.

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Preparation

  1. Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
  2. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
  3. Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
  4. Remove from heat, add parsley and shredded squash, and stir to combine.
  5. Enjoy!
 

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