Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. 🙂 So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!
Garlic Shrimp with Parmesan Spaghetti Squash and Simple Arugula Salad
- 1/2 lb shrimp of your choice, peeled and deveined
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 dry white wine
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For Spaghetti Squash
- 1 spaghetti squash
- 1-2 tablespoons butter or olive oil (I used smart balance)
- 1 clove garlic, minced
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1-2 tablespoons grated parmesan cheese
For Arugula Salad
- 2 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- Salt & Pepper to taste
To start, slice the spaghetti squash in half and scrape out any seeds and guts (just like you would a pumpkin for Halloween!). Place the squash cut side down in a microwave safe dish. Fill the dish with water so it’s about 1/4 of the way up the sides of the squash. Microwave in 6 minute intervals until the squash interior is tender and the outside can be pierced with a knife with little resistance. (I’ll typically do 3 rounds of 6 minutes for perfect squash!)
While the squash is cooking, in a small dish combine all of the salad ingredients except the arugula. Whisk well to combine. Set aside. Toss with arugula just before serving.
When the squash is cooked, scrape the inside of the squash with a fork to remove the flesh from the skin. This is how you’ll get your “spaghetti” strands from it. Combine the squash with butter, garlic, oregano, and parmesan.
For the shrimp, heat the olive oil in a large skillet over medium low heat. Add the garlic and red pepper flakes and let heat for 2 or 3 minutes until fragrant. Turn the heat to high and add the shrimp. Let cook for 3 or 4 minutes on each side. Add the wine and lemon juice and let cook for about 3 minutes more until the liquid reduced to coat the shrimp lightly. Add the lemon zest at the last moment when the shrimp are opaque and pink and gorgeous.
Serve the shrimp over the squash with the arugula salad (though really you could serve it with the shrimp on the salad and the squash on the side…or you could mix it all together… or serve it on a boat….or with a goat….or on a train…okay I’m done now, but you get the picture…the choice is yours!) and enjoy.