Shrimp Scampi with Spaghetti Squash

Ingredients and Weight:

• 2 pounds shrimp, peeled and de-veined
• 2 medium spaghetti squash (about 3 pounds total)
• 1 cup unsalted butter
• 1/2 cup extra virgin olive oil
• 1/2 cup white wine
• 6 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1 lemon, zested and juiced
• Salt and black pepper to taste

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Difficulty Level:

3 (medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush the squash with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until tender.
3. While the squash is roasting, melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp to a plate.
4. Add the olive oil, white wine, garlic, parsley, lemon zest, and juice to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. Add the shrimp back to the skillet and heat through for 1-2 minutes. Season with salt and black pepper to taste.
6. Remove the squash from the oven and use a fork to scrape into spaghetti-like strands.
7. Plate the shrimp scampi over a bed of spaghetti squash. Garnish with additional parsley and lemon wedges, if desired.

Nutritional Information:

One serving (1 cup shrimp scampi with 1/2 cup spaghetti squash):

• Calories: 320
• Fat: 15 grams
• Carbohydrates: 25 grams
• Protein: 25 grams

Dish Characteristics:

• Savory and flavorful shrimp scampi
• Tender and spaghetti-like roasted squash
• Bright and herbaceous flavors from parsley and lemon
• Elegant and satisfying meal suitable for special occasions

User Comments:

• "This dish was absolutely delicious! The shrimp scampi was perfectly seasoned and complemented the spaghetti squash perfectly." - John
• "I'm not usually a fan of spaghetti squash, but this dish changed my mind. It was so flavorful and easy to make." - Sarah
• "The lemon and parsley added such a fresh and vibrant flavor to the dish. I highly recommend this recipe!" - Emily

Special Precautions and Tips:

• If you can't find spaghetti squash, you can substitute any other type of winter squash, such as butternut squash or acorn squash.
• To make sure the shrimp is cooked through, use a meat thermometer to check the internal temperature. It should read 145°F (63°C).
• If the sauce is too thick, add a little bit of water or white wine. If it's too thin, add a little bit of cornstarch or flour.
• To save time, you can roast the spaghetti squash ahead of time. Just store it in the refrigerator for up to 3 days.