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Skinny Shrimp Scampi with Spaghetti Squash

Skinny Shrimp Scampi with Spaghetti Squash

by 39 people

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

Ingredients
  • 1 spaghetti squash (about 3lbs), halved lengthwise
  • 1 tablespoon plus 2 tsp EVOO
  • 1 small red bell pepper, finely chopped
  • 1 clove garlic finely chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 cup low-sodium vegetable broth
  • 1 tablespoon fresh lemon juice plus 1/4 tsp lemon zest
  • 2 teaspoons chopped flat-leaf parsley
  • salt and pepper
Directions
  1. Place the squash cut sides down in a large, microwavable dish. Add 1/3 cup water and microwave on high until tender, about 10 minutes. Let cool, then remove the seeds.
  2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium heat. Add the bell pepper and garlic and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the shrimp, vegetable broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in the lemon zest and parsley; remove from the heat.
  3. Using a fork, rake the spaghetti squash lengthwise to remove the flesh (it will pull away in long strands). Toss the squash with the remaining 2 tsp. EVOO. Season with salt and pepper.
  4. Divide the squash among 4 plates. Top with the shrimp; drizzle with sauce.