Try this low-carb, healthier alternative to the traditional garlic butter shrimp pasta dish — with half the calories.
Serves 4
Ingredients
- 1 spaghetti squash, cut in half with the middle and seeds scooped out
- 5 tbsp. olive oil
- salt and pepper
- 1.5 lbs shrimp, peeled and deveined
- 2 tbsp. butter
- 5 large garlic cloves, chopped or sliced
- 1/2 lemon, juiced
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- pinch of black pepper
- shredded parmesan, parsley and seared lemon half for garnish
Instructions
- Preheat oven to 400°F.
- Rub each cut side of the squash with 1 tablespoon olive oil and lightly season with salt and pepper. Flip the squash skin side up and prick the surface five or six times with a sharp knife. Lay the squash halves on a sheet pan, skin side down, and bake 40–45 minutes or until tender.
- While the squash is cooking, line a sheet pan with aluminum foil and spritz it with nonstick cooking spray. Toss the shrimp with 1 tablespoon olive oil and season with salt and pepper. Place on the foil-lined pan and roast for 10–12 minutes. Remove from the oven and set aside.
- Once the squash is done, heat the butter and the remaining 2 tablespoons of olive oil in a medium-sized pot over a low flame until the butter is melted. Sauté garlic until tender and slightly brown. Add lemon juice, Italian seasoning, 1/2 teaspoon salt and pinch of black pepper. Stir and cook for 1 minute. Add shrimp and toss it with the sauce. Raise the heat and cook until shrimp are heated through again, about 3 minutes.
- Shred the squash with a fork, put a helping of it in a bowl or in its “shell,” add some of the shrimp and sauce on top, garnish and enjoy your dinner!
Recipe courtesy of Rob Varner of Sheepshead Eats