Shrimp scampi...hold the pasta and butter, please!
I absolutely love shrimp scampi (or pretty much anything that is drowning in butter and garlic). That said, I don’t necessarily love the way I feel afterwards. This healthier alternative to shrimp scampi hits all the right notes, garlicky, rich, and cozy...without feeling like you can’t move after you’ve eaten it. Because there is no butter whatsoever in this recipe, we needed to replace the fat that the butter would normally give us with another healthier fat. Sure, olive oil can lend a hand, but when you combine it with toasted walnuts you won’t believe it’s not butter! Toss in some of the scampi staples like garlic and parsley, switch up the pasta for roasted spaghetti squash, and you’ve got yourself a super delicious and nutritious meal! Walnuts are a magical little nut. They have cancer fighting properties, are wonderful for heart and brain health, improve reproductive health in men, and have potent antioxidant powers! Sneaking them into this meal really takes the nutrition factor up several notches.
Aside from tasting SO good, and being so good for you, this meal is simple to make! Hope you enjoy as much as I do!
Serves 4 Ingredients: 20-24 large shrimp, peeled and deveined, pat dry and sprinkled with salt and pepper 1 large spaghetti squash, cut in half, seeds removed 1 cup toasted walnuts 1 cup parsley, packed ¼ cup chives, chopped 7 large cloves of garlic ½ tsp red pepper flakes (or more if you like the heat!) ¾ cup olive oil plus more for drizzling juice of half a lemon salt and pepper
Directions: Drizzle your spaghetti squash with OO and sprinkle with salt and pepper. Roast at 400 degrees for an hour or a little more until the edges are just browned. While your squash is roasting, put walnuts, parsley, chives, 5 garlic cloves, red pepper flakes, olive oil, a pinch of salt and pepper into a food processor and process until ingredients are fully combined and resemble pesto. Salt and pepper to taste. Add more olive oil if it appears dry. Set aside. Heat 1 Tbsp olive oil in a large pan over medium high heat. Chop remaining 2 cloves of garlic. Just as the pan starts to smoke, add shrimp and chopped garlic and saute for 2 minutes. Flip and get the other side for 2 more minutes. Sprinkle lemon juice all over shrimp and toss them around your pan. Remove from heat and mix with the walnut/parsley/garlic mixture. Using a fork, scrape the inside of the spaghetti squash onto a plate then top with shrimp. Enjoy!