1 lb raw, peeled and deveined shrimp, with tail on
1 tbsp white wine
2 oz Asiago cheese, cut into small chunks
1 avocade, large diced
Instructions
Place 2/3 of the scampi butter in a large saute
pan over high heat and melt. Add in shrimp and
cook for about 2 minutes, moving shrimp around in
the pan. Sizzle with the white wine and cook until
shrimp are opaque, only about another 2 minutes.
Remove from heat and stir in the remaining scampi
butter, Asiago cheese, and avocado chunks. Serve
over hot spaghetti squash and garnish with fresh
arugula.
'Scampi Butter
Ingredients
1/4 pound unsalted butter, softened
1 tbsp minced garlic
2 tbsp minced red onion
1 tbsp fresh chopped parsley leaves
1/2 tsp garlic powder
1 tbsp kosher salt
1/4 tsp freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
Directions
In a bowl, mix together all ingredients with a
wire whisk, until well blended.
''Spaghetti Squash
Ingredients
1 medium spaghetti squash (about 3 pounds)
Directions
Slice squash in half lengthwise. Scoop out the
seeds with a spoon as you would a pumpkin. Then
completely submerge both halves in boiling water
and cook for about 25 minutes, or until the inside
is fork tender and pulls apart in strands (it is
better to undercook if you are not sure). Remove,
drain, and cool with cold water or an ice bath to
stop the cooking. Then use a fork to scrape the
cooked squash out of its skin; at the same time,
fluff and separate the squash into spaghetti-like
strands. Discard the skin.
You can reheat the squash strands by dipping them
in boiling water with a strainer just before
serving.
Originally Submitted
5/16/2012
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