| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 spaghetti squash
- 4 cloves garlic
- 1 small bunch Italian parsley
- 1 lemon
- 1 lb raw peeled shrimp fresh or frozen
- 4 tablespoons butter unsalted or salted is fine
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon olive oil
- shredded parmesan for topping
Ingredients
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Instructions
- Preheat your oven to 500 degrees F.
- Cut squash in half lengthways and scrape out the seeds and slimy part of the squash. (If this confuses you, google a video on how to prep a spaghetti squash)
- Drizzle the inside of the squash with olive oil (about a tablespoon) sprinkle with salt & pepper.
- Place the squash on a baking sheet and bake for 20 minutes uncovered.
- Once the squash is done, grab a fork and scrape out the squash flesh to make spaghetti like strings, set aside.
- Chop the leaves of the parsley into small pieces and place into a bowl.
- Zest the lemon & add it to the parsley.
- Juice lemon, set aside.
- Mince garlic, set aside.
- Preheat a skillet on medium heat.
- If you are using frozen shrimp, let them sit under cold running water for 5 minutes in a colander. (Skip if they are fresh)
- Once skillet is hot, add butter ( 4 tablespoons) & olive oil ( 1 tablespoon).
- Add garlic & crushed red pepper to skillet, stir until fragrant.
- Add shrimp to skillet, tossing occasionally. Cook through until opaque ( about 4 minutes).
- Add the lemon juice, lemon zest & parsley to the shrimp, toss together.
- Plate your noodle like squash and top with the Shrimp Scampi.
- Top with Parmesan cheese, salt, pepper & parsley.
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