Shrimp Scampi w/ Spaghetti Squash

Original recipe by Dr. Oz

Ingredients:

1 lb raw, peeled and deveined shrimp, with tails removed (recommended: tiger prawns)
2 tbsp white wine
4 oz Asiago cheese, shredded
Scampi Butter (see recipe below)
1 - 3 lb Spaghetti Squash (see cooking instructions below)
Fresh arugula, for garnish

Directions:

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. Serve over hot spaghetti squash and garnish with fresh arugula.

Scampi Butter

Ingredients:

1/2 cup unsalted butter, softened
1 tablespoon minced garlic
2 tablespoon minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1/4 teaspoon 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 under cook 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.

Makes 8 servings


Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.