You will need…
Makes about 2 servings
- Shrimp (10 oz.)
- Spaghetti squash
- 3 Tbsp. butter or ghee
- 1/4 cup chicken broth
- 2 Tbsp. white wine
- Juice of 1/2 a lemon
- 2-3 cloves of garlic, minced
- 1/2 tsp. Italian seasoning and onion powder
- salt and pepper to taste
Directions:
Spaghetti squash:
Microwave: poke hole it in and placing it in the microwave for 5-12 minutes (depending on the size)
Oven: cut in half lengthwise and scoop seeds out. Place in the oven inside facing up for 30-60 minutes (or until you can easily pull strands apart with a fork).
Shrimp scampi: place the butter in a skillet on medium heat. Once butter is melted add minced garlic to the pan and let sit for 1-2 minutes until it starts to brown. Add in the shrimp and cook for a few minutes on each side. While the shrimp is cooking season with Italian seasoning, onion powder, salt and pepper. Once the shrimp is fully cooked add the broth and white wine to the pan.
When the spaghetti squash is done cooking create spaghetti strands by scrapping the squash with a fork. Pour the shrimp scampi sauce and shrimp over the spaghetti squash and enjoy!
Note: you can also use zoodles, cauliflower rice or shirataki noodles in place of spaghetti squash.