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$300 loan.

Shrimp Scampi

Substitute spaghetti squash for pasta in this quick and healthy recipe from Danielle Walker.
shrimp scampi by Danielle Walker
  • Yield 4 to 6 servings
  • Prep Time 10 minutes
  • Cook Time 25 minutes

Ingredients

  • 1 medium spaghetti squash, about 3 lbs.
  • 3 tbs. extra-virgin olive oil
  • 2 tsp. fine sea salt, plus more to taste
  • Freshly ground black pepper to taste
  • ½ tsp. garlic powder
  • 5 tbs. chopped fresh flat-leaf parsley
  • 3 tbs. ghee
  • 6 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ to ½ teaspoon red-pepper flakes
  • 2 lbs. large shrimp, peeled and deveined with the tails on
  • Finely grated zest and juice of ½ lemon

Directions

STEP 1
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
STEP 2
Slice both ends off the squash and cut the squash crosswise into four or five rounds. Scoop out the seeds from the center of each round.
STEP 3
Coat the rounds on both sides with 1 tablespoon of the oil, sprinkle both sides with ½ teaspoon salt, and arrange in a single layer on the prepared sheet pan. Bake the squash for 20 to 25 minutes, until fork-tender. Let cool, then use a fork to pull the flesh into noodlelike strands away from the squash rounds, leaving the “noodles” on the sheet pan and discarding the skins.
STEP 4
Toss the squash noodles with any oil remaining in the pan, ½ teaspoon salt, the garlic powder, and 2 tablespoons of the parsley. Turn off the oven and return the noodles to the oven to keep warm.
STEP 5
In a large skillet, heat the ghee and the remaining 2 tablespoons oil over medium heat. Add the minced garlic and sauté for about one minute, until fragrant.
STEP 6
Add wine, the remaining 1 teaspoon salt, and the red-pepper flakes to taste. Raise the heat to medium-high. Bring to a simmer and simmer for about two minutes, until the wine is reduced by half.
STEP 7
Add the shrimp and sauté for two to three minutes, until they just turn pink and curl slightly.
STEP 8
Stir in the remaining 3 tablespoons of parsley and lemon juice and zest. Season to taste with salt and pepper.
STEP 9
To serve, divide the noodles among individual plates and top with the shrimp.

Danielle Walker's Healthy in a Hurry cookbookFrom the book DANIELLE WALKER’S HEALTHY IN A HURRY: Real Life. Real Food. Real Fast. by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House, LLC.

For more recipes by Danielle Walker, visit “4 Quick and Healthy Recipes from Danielle Walker“.

Danielle
Danielle Walker

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