Summer Shrimp Scampi

This was so easy, so delicious, and so light and perfect for summer! A lighter version of a popular pasta dish, made with spaghetti squash and lots of spinach, this one’s a keeper!

Ingredients (makes 3-4 servings):

1 lb large shrimp

1 spaghetti squash

2 cups spinach

1/2 cup cherry tomatoes, halved

4-5 cloves garlic, diced

2 tbsp EVOO

2 tbsp butter

pinch of salt, pepper, and red pepper flakes to taste

This couldn’t be easier. The first step is roasting the spaghetti squash. I cut mine into rings, scooped out the seeds, and roasted them on a parchment paper-lined baking sheet at 400º for 30 minutes. Then scoop out the flesh and put it aside.

Add the butter and EVOO to a pan on a low-heat, then cook the garlic for 2-3 minutes. Add your shrimp (I left the tails on but took off the shells and cleaned them out), and cook for 5-6 minutes until they are completely pink.

Add in the spinach, tomatoes, and spaghetti squash and cook it for just another 2-3 minutes to incorporate everything. Told you this was simple!

Nutrition:

118 Calories

18.8g protein

3.5g carb

2.8g fat

1g fiber

1g sugar

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