Скачать или смотреть Spaghetti squash with shrimp

This spaghetti squash shrimp scampi is delicious, and easy to make.
Learn how to make the best garlicky shrimp spaghetti squash!
The classic shrimp scampi, with spaghetti squash.

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Ingredients: 4 servings:
1 medium spaghetti squash about 2 1/2 pounds
1 pound large shrimp peeled + deveined, (tails removed optional)
2-3 tablespoons unsalted butter
1/2 shallot thinly sliced (optional)
2 cloves garlic minced
1 pinch crushed red pepper flakes
1/4 cup dry white wine or vegetable stock
1/4 cup fresh lemon juice
1 or 2 slices of lemon ( for zest )
1 tbs fresh parsley chopped
Salt and freshly ground black pepper

Instructions
Start this easy recipe by baking, or microwave the spaghetti squash.
If your squash is too hard to cut with a kitchen knife, soften it slightly in the microwave for 2 minutes before slicing it in half. Once done, cut the squash in half, and with a spoon, scoop out the seeds.
Place the squash halves cut-side-up on a lined baking sheet, and season the insides with salt, pepper and a drizzle of olive oil. Then, place it cut side down and poke a few holes in the skin of the squash with a fork, and bake for 40 to 45 minutes in a pre-heated oven at 400°F (200°C). While the spaghetti squash is baking, finely chop the garlic, the parsley, peel and devein the shrimp, and set all aside.
Preparing the shrimp sauce.
In a large frying pan over medium heat, add one tablespoon of olive oil and 1/2 tablespoon of butter. Add the chopped garlic, and let lightly toast stirring occasionally for 30 to 45 seconds. Add the shrimp, and cook tossing occasionally, until just pink, about 1 to 1 and 1/2 minutes per side.
After 2-3 minutes of cooking, using a set of kitchen tongs, transfer shrimp to a plate
In the same pan, add the wine, or, vegetable stock, half tablespoon of butter, chopped parsley, a bay leaf, a pinch of salt and pepper, and lemon juice. Reduce the heat, and let sauce simmer until reduced and slightly thickened, about 2 minutes.
After about 2 minutes, add a slice of lemon for zest and the shrimp back to the pan, and let simmer for a minute or two longer. After about 2 minutes, add a slice of lemon for zest and the shrimp back to the pan, and let simmer for a minute or two longer. After 40 to 45 minutes, the spaghetti squash should be ready, remove from the oven. With the help of two forks, shred and fluff the strands from the sides of the squash. Fire up the shrimp sauce back on, and If the sauce got a bit thick, loosen it up with a tablespoon of water or stock. Add the shrimp and the garlic sauce over the spaghetti squash, a slice of lemon, a sprinkle of fresh chopped parsley, and serve.

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