Traditional shrimp scampi is typically prepared with loads of butter and served over a pile of linguini. While it is delicious, there are a lot of unnecessary calories that I simply don’t want. With that, I prepared my own version that is equally as tasty, with only a fraction of the calories and fat. By simply reducing the amount of fat used when preparing the dish and serving over a lighter spaghetti squash, I have transformed this dish into a healthy and scrumptious dish that has become a staple in my diet. Give it a try and don’t be afraid to be creative in your own kitchen. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
SPAGHETTI SQUASH SHRIMP SCAMPI
INGREDIENTS
1 large spaghetti squash
12 oz. shrimp, peeled and deveined
3 TB light butter (or you can use 1 TB olive oil)
1 TB minced garlic
Salt and coarse ground black pepper, to taste
1 TB basil leaves, chopped (plus extra for garnish if you wish)
2 TB lemon juice
3TB shredded Parmesan cheese
HOW TO PREPARE
1. Preheat the oven to 400 degrees F.
2. Place squash in the microwave for about 5 minutes to soften before cutting.
3. Use a sharp knife and cut the squash in half lengthwise. Scoop out the seeds.
4. Coat a baking sheet with non-stick cooking spray and place the halves cut side up onto the sheet. Sprinkle with salt and pepper. Bake in the oven for approximately 45 minutes, or until the squash is tender when poked with a fork. Remove from oven and set aside until cooled just enough to handle.
5. Heat a large skillet over medium heat and add butter and garlic. Sauté for a few minutes until the butter is melted and garlic starts to brown. Add shrimp, salt, pepper, and basil. Cook for 5-6 minutes, or until shrimp is fully cooked through.
6. While shrimp is cooking, scrape the insides of the squash with a fork to shred into strands and place the shreds in a bowl.
7. Once the shrimp is cooked, remove skillet from heat and add the squash strands and lemon juice. Toss to coat well.
8. Garnish with additional basil leaves (optional) and sprinkle with Parmesan cheese before serving. Enjoy!
NUTRITION DATA
Per serving (recipe serves 3): 240 calories, 26 grams protein, 18 grams carbohydrates (4 grams fiber), 7 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
