Pharmacy Notices
Dinner

Spaghetti Squash Shrimp Scampi

  • 10 Mins

    Prep Time

  • 50 Mins

    Cook Time

  • 2

    Servings

  • 384 Calories
  • 26g Fat
  • 14g Carbs
  • 27g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 2 Servings
  • 384 Calories
  • 26g Fat
  • 14g Carbs
  • 27g Protein
  • 50 Mins Total Time
  • 1 Medium Spaghetti Squash, halved and seeded
  • 2 Tsp + 1½ Tbsp Extra Virgin Olive Oil, divided
  • 1½ Tbsp Butter
  • ¼ Tsp Crushed Red Pepper Flake
  • 3 Cloves Garlic, minced
  • 8 oz Raw Shrimp, peeled and deveined
  • 5 oz Baby Spinach
  • Juice of 1 Lemon
  • Salt and Pepper, to taste
Recipe adapted from cookinglight.com

Nourishment Note

Instructions

  • 2 Servings
  • 384 Calories
  • 26g Fat
  • 14g Carbs
  • 27g Protein
  • 50 Mins Total Time
  • 1

    Prepare Squash Preheat oven to 375° F. Rub prepared squash halves with 2 Tsp olive oil (1 Tsp per half) and sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet covered with aluminum foil.

  • 2

    Roast Roast for 40-45 minutes or until squash strands can easily be scraped out with a fork. Once cool enough to handle, scrape out spaghetti squash strands into a bowl and set aside.

  • 3

    Heat Skillet In a large skillet, heat butter and 1 ½ Tbsp olive oil over medium-high heat. Add crushed red pepper and garlic. Cook, stirring frequently, until fragrant, about 30 seconds.

  • 4

    Combine Ingredients Add shrimp; sauté 2 minutes or until shrimp is almost opaque. Add spinach, tossing until spinach wilts. Add spaghetti squash strands and lemon juice and sprinkle with salt and pepper. Toss gently to combine.

Recipe adapted from cookinglight.com

Allergen Swap

  • DDairy

    Replace butter with olive oil

  • SShellfish

    Replace shrimp with diced chicken, beans, or tofu, adjust cooking time accordingly

PD Cooking Tips

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