Spaghetti Squash Shrimp Scampi for #SundaySupper

Shrimp Scampi is one of my favorite decadent seafood dishes, which I order once in the proverbial “blue moon” at restaurants. The traditional Shrimp Scampi entree is high in calories, carbs, and (often) sodium. One way to have a lower-calorie, gluten-free version of this popular main course is to substitute baked spaghetti squash with pasta in the recipe. All of the other rich flavors remain for a healthier Sunday supper. 
When my favorite group of bloggers, the Sunday Supper team, announced an event calling for recipes with fall and winter squash, I quickly scheduled my entry. The fabulous Heather of the Girlichef blog is this week’s Sunday Supper host. There is no end of the creativity and resourcefulness of this group. Be sure to click on the links below, after my recipe, to see more recipes for a variety of fall and winter squash. 
Choose Sustainable Shrimp

The “best choice” sustainable shrimp are wild caught in the Canadian Pacific, the U.S. Pacific, and on the Oregon Coast, according to the Monterey BaySeafood Watch organization. These shrimp are identifiable by the following market names: prawn, spot shrimp, Amaebi, Pacific white shrimp, and coastal white shrimp. U.S. farmed shrimp are considered sustainable, because most are “farmed in fully recirculating systems inland ponds,”says to Seafood Watch. Buy frozen, cleaned and deveined shrimp and keep on hand for quick meals, such as this gluten-free shrimp scampi.

Recipe: Spaghetti Squash Shrimp Scampi (Inspired by Super Scampi Recipe by Rachel Ray–Serves 4)
Ingredients
1 large spaghetti squash, halved and seeds removed
4 tablespoons olive oil–reserve one tablespoon
3 anchovies from can
4 garlic cloves, minced
1 cup Pinot Grigio
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons butter 
1 quart vegetable broth
2 pounds frozen, cleaned and deveined shrimp
Juice of one lemon
2 tablespoons basil leaves
Salt and ground pepper to taste
Shredded parmesan cheese for garnish (optional)
Directions
  1. Pre-heat oven to 400 degrees. With the reserved tablespoon of oil, rub oil into each half of the spaghetti squash. Place squash halves on a large cookie sheet and bake until a fork can be easily inserted into the squash, approximately 45 minutes. Allow squash to sit until it becomes cool enough to handle with your bare hands.
  2. Heat two tablespoons of oil in large frying pan, place anchovies in pan and cover pan to prevent initial spattering when anchovies are added. Anchovies will dissolve into oil. Lift lid carefully and stir dissolved anchovies to distribute around the pan. Add minced garlic, wine, herbs, butter, and vegetable broth. Allow ingredients to simmer and reduce by half. 
  3. Add shrimp to reduced broth and cook until shrimp begins to turn pink and curl into cresence shapes. Pour lemon juice over shrimp, add basil, and season with salt and pepper.
  4. With a fork, scrape the insides of the squash directly into the pan with sauce. After scraping each half of squash into the pan, fold ingredients over to mix with pan liquid.
  5. Top with parmesan cheese, if desired, and serve hot.

Here are more great Squash Recipes for your fall and winter meals:

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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