Spaghetti Squash Shrimp Scampi

Source: www.louisianacookin.com
Course: Dinner
Preperation time: 15min
Cooking Time: 1h 30min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 1/2 Pound(s) Jumbo Shrimp, Peeled and Deveined 15 15 1 1 1 1 81 81
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 2 2
2 Large(s) Spaghetti Squash 2 2 18 18 1 1 80 80
2 Large Shallot(s), Minced 0 0 1 1 0 0 2 2
8 Tablespoon(s) Butter, Divided 0 0 0 0 15 15 136 136
1/2 Cup Chicken Broth 0 0 0 0 0 0 0 0
1 Cup Dry White Wine 0 0 0 0 0 0 0 0
1/4 Cup Fresh Parsley, Chopped 0 0 0 0 0 0 0 0
1/2 Cup Heavy Cream 0 0 0 0 0 0 0 0
2 Tablespoon(s) Capers 0 0 0 0 0 0 1 1
1/4 Tablespoon Crushed Red Pepper 0 0 0 0 0 0 1 1
1 Teaspoon Creole Seasoning 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 18 20 18 302
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Instructions

  1. Preheat oven to 375°. Line a baking sheet with aluminum foil.
  2. Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.
  3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.
  4. Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add wine and broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining 6 tablespoons butter, cream, capers, Creole seasoning, and red pepper. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.

By Elizabeth Nelson

Visit www.louisianacookin.com for the full instructions.

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