Spaghetti Squash Shrimp Scampi

You'll love this light version of shrimp scampi -- it uses spaghetti squash instead of pasta.

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  • Makes: 2 servings
  • Start to Finish: 1 hr 10 mins to 1 hr 20 mins

Spaghetti Squash Shrimp Scampi

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice and white wine, sprinkle evenly with garlic, salt, and pepper.
  2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
  3. Meanwhile, preheat the oven to 400 degrees F. Cut the squash in half, scoop out the seeds and season with salt and pepper. Drizzle with olive oil and roast for 40-50 minutes until tender.
  4. To serve, scrape out the squash and divide among plates. Top with shrimp. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil and add a pinch of red pepper flakes and lemon pepper, to taste.

From the Test Kitchen

Rangetop Directions:

To cook in a skillet or grill pan, heat a lightly greased large skillet or grill pan over medium-high heat. Cook shrimp for 6 to 10 minutes or until shrimp are opaque, turning once.

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