Light Shrimp Scampi with Spaghetti Squash

• Gluten free

• Seafood

  • 1 1/2 lbs Shrimp, fresh or frozen large

• Produce

  • 3 cloves Garlic
  • 2 tbsp Italian (flat leaf parsley, fresh
  • 1 Lemon, wedges
  • 2 Spaghetti squashes, medium sized

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Lemon pepper
  • 1 pinch Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on grandbaby-cakes.com

Description

Ingredients

• 1½ pounds fresh or frozen large shrimp
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• pinch of red pepper flakes
• lemon pepper to taste
• 3 tablespoons lemon juice
• ¼ cup white wine
• 2 medium sized spaghetti squashes
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• Lemon wedges

Directions

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper.
• Find the rest of the instructions on BHG.com.