Shrimp scampi with broccoli served over spaghetti squash
Shrimp scampi is one of my go-to dinnertime favorites. Not only is it quick and easy to make, but it is super flavorful and allows you to get creative. Traditionally it is a sauté of plump shrimp in butter with garlic, lemon juice, white wine and a scattering of freshly chopped parsley. It is wonderful served as an appetizer with a loaf of crusty bread, or over angel hair as a main course. I even love to serve it over whole wheat orzo or even brown rice on occasion. This time, I decided to make it even more colorful and good for us with the addition of sautéed broccoli florets and a hearty serving of tender spaghetti squash as its base. So tasty and in this case, low-carb, this dish is full of taste and that gourmet flare that we all crave.
The roasted spaghetti squash
(To view this recipe, click on the blue title of the blog post above*)
Shrimp Scampi with Broccoli
Ingredients:
- 1 spaghetti squash, halved and seeds removed
- Extra virgin olive oil
- Salt & pepper
- 1 head of broccoli, stem removed and florets divided
- 4 Tablespoons unsalted butter
- 4 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 lb. (21-30 count) shrimp, peeled and deveined
- Juice of 3 lemons
- ¼ cup dry white wine
- Italian parsley, chopped
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Drizzle 1 teaspoon of olive oil over each side of the cut spaghetti squash; sprinkle each half with a pinch of salt and pepper. Cut-side down, place the spaghetti squash on the baking sheet. Roast for 40-45 minutes or until the squash is tender when pierced with a knife. Allow the squash to cool while you prepare the scampi.
- In a large sauté pan add 1 tablespoon of oil. Heat over medium-high heat; add in the broccoli florets, season them with ¼ teaspoon of salt and a pinch of black pepper. Cook, stirring often for approximately 5 mintues, or until the broccoli is tender.
- In a second sauté pan add 1 Tablespoon of oil and the 4 tablespoons of butter. Heat over medium heat until the butter is melted. Add in the garlic and the red pepper flakes. Cook for 1 minute while constantly stirring. Add in the shrimp and sauté for 2-3 minutes or until the shrimp are pink. Add in the lemon juice, white wine and parsley. Cook on low for an additional 3-4 minutes. Add the cooked broccoli into the pan with the cooked shrimp.
- Turn the cooked spaghetti squash over and with a fork, scrape the flesh of the squash into strands. To serve each person, place some of the scampi with broccoli over some of the spaghetti squash. Drizzle the pan juices from the scamp over each serving as well.
Tagged: broccoli, garlic, Italian parsley, lemons, low carb, scampi, shrimp, shrimp scampi, spaghetti squash, white wine
Anna, this looks delicious. Im going to prepare it next time we have friends over for dinner!
Thanks Diane! Let me know what you think. I am obsessed with spaghetti squash–it is a wonderful ‘faux’ pasta for just about any topping. My Mom used to make a really good tomato-meat sauce to go on top of a bowl of spaghetti squash; I’ve been hooked ever since!