Spaghetti Squash Shrimp Scampi

Try saying Spaghetti squash shrimp scampi five times fast ha.  As I’m moving into the new year, I had decided to start eating low carb and that means lots of new recipes on the horizon! This new recipe is just straight up amazing, you wouldn’t even know you’re eating squash. Its cheap to make, its pretty simple and did I mention the leftovers are just as amazing?!  Start your new year off right with this fantastic seafood recipe, without the guilt!

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Ingredients

  • 2 bags frozen salad shrimp (you can use any shrimp you prefer of course)
  • 1 spaghetti squash about 2lbs
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup white wine
  • 3 TBSP of butter
  • 1 TBSP of olive oil
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 TBSP capers
  • 2 shallots
  • 2 cloves garlic
  • 1 bunch parsley and parmesan cheese for garnish
  • Salt, pepper
  • Garlic powder
  • garlic salt
  • Creole seasoning ( I use Tony Chachere’s Famous Creole Seasoning)
  • Red crushed pepper
  • 1 TBSP of Dried parsley flakes ( you can also use fresh)

Instructions

  1. Heat oven to 375 degrees, put squash on a foil lined baking sheet. Make punctures all over the squash with a knife. Cook for  1 hour and 20 minutes. Squash will be easy to cute and inside should easily scrap out with a fork. If its still hard, put back in oven and continue cooking until soft.
  2. Remove seeds, scrap inside to bowl and throw away seeds and skin. Put squash off to side for now.

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  1. Thaw you shrimp if you’re using frozen. Season with some salt, pepper and creole seasoning, add olive oil to a small pan and cook shrimp on low. Once tender, drain of any extra liquid and put off to the side.

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  1. Mince your garlic and shallots, place in a large skillet with 1 TBSP of butter on medium. Cook until garlic and shallots are tinder  and make sure they don’t burn.

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  1. Now add in your wine and chicken broth, turn up heat to high. Cook until liquid is reduced to about two-thirds.
  2. Add in your 2 TBSP of butter, parsley flakes, capers and heavy cream. Stir until mixed then add in your squash and shrimp. Stir well.

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  1. Reduce heat to medium and begin seasoning to your liking with salt, pepper, red crushed pepper, garlic powder, garlic salt and creole seasoning. If your sauce seems gone or too thick add in some chicken broth to loosen it up.
  2. Mix well, add your lemon juice and lemon zest. Then cook on medium high for about 5 minutes stirring. Check seasoning.

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  1. Turn to heat to low, cover skillet and let cook for about 5 more minutes, stirring occasionally.
  2. Garnish with fresh parsley and a little parmesan cheese and enjoy!

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