Shrimp Scampi Spaghetti Squash

• Gluten free

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 10 Cherry tomatoes
  • 1/4 cup Flat-leaf parsley
  • 4 cloves Garlic
  • 1 Spaghetti squash (about 2 pounds, small

• Condiments

  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes
  • 6 Saffron threads

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on pickledplum.com

Description

Ingredients

• 1 small spaghetti squash (about 2 pounds)
• ¼ cup grated parmesan cheese
• 2 tbsp butter
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes, or ½ tsp if you like more heat
• ⅓ cup dry white wine (or low sodium chicken stock)
• 10 cherry tomatoes, sliced in half
• ½ pound shrimp, peeled and deveined
• ⅓ cup freshly squeezed lemon juice
• 6-10 saffron threads (optional)
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup flat leaf parsley, chopped

Directions

• Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
• Gently fluff and separate the strings with a fork and transfer to a bowl.
• Stir in parmesan cheese and half of the chopped parsley. Season with salt and pepper and set aside.
• In a pan over medium heat, melt butter and add garlic and red pepper flakes. Cook for 1 minute.
• Add white wine and cherry tomatoes, and when the wine bubbles, add shrimp. Cook shrimp on one side for 3 minutes and turn them over. Add lemon juice and saffron thread, stir, and cook for another 2-3 minutes, until cooked through.
• Turn the heat off, season with salt and pepper and add remaining chopped parsley.
• Pour shrimp scampi over spaghetti OR serve separately in a bowl next to spaghetti squash.