Garlic Shrimp With Spaghetti Squash
Spaghetti squash has a delicate, sweet flavor. The flesh pulls apart into long, thin strands. Eating spaghetti squash prevents a sudden dip in your blood sugar, keep you satiated for hours.
Garlic and shrimp make an irresistible combination. You can easily prepare this weight loss main dish within minutes. The shrimp cooks very quickly with the sauce on top of the stove, while the spaghetti squash can be cooked in the microwave.
You can also bake the squash in the oven one day before. Reheat it while cooking the shrimp.
Ingredient (Serves 4):
- 1 spaghetti squash (about 3 pounds)
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 5 cloves garlic, very finely chopped
- 2 tablespoons capers, drained and roughly chopped
- Cayenne pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons cold unsalted butter, cut into cubes
- salt
- freshly ground pepper
- ½ cup freshly grated Parmesan cheese (optional)
Preparation:
- Preheat the oven to 375°F (190°C ). Pierce the skin of the squash in several places with a knife and put it in a baking dish. Bake for an hour, until very soft. Alternatively, you can use the microwave. Halve the squash and pierce in several places. Pour in ¼ cup water. Cover with plastic wrap and cook on high for 10 minutes. Use a pot holder to grasp the squash and cut in half if still whole. Scoop out the seeds. Then, with a long-handled fork, tease out the strands into a warmed serving bowl. Fluff and separate the strands with the fork. Keep warm while cooking the shrimp.
- In a skillet over medium-high heat, warm 2 tablespoons of the oil. Add the shrimp. Stir and toss for four minutes, until the shrimp is bright pink and opaque throughout. Add to the bowl with the squash.
- Add the garlic to the hot pan and cook for 30 seconds until softened. Stir in the capers and a pinch of cayenne. Add the remaining 1 tablespoon oil and whisk in the butter, a few cubes at a time, moving the pan on and off the heat so the butter just melts and emulsifies with the oil. Pour over the squash and toss well. Scatter the cheese (if you wish) over the top. Divide among 4 plates and serve.
Related posts:
- Turkey Stuffed In Portobello Mushrooms Portobello mushrooms are particularly tasty when they are marinated. This...
- Peanut Butter Soufflés With Chocolate Sauce Soufflés are a great choice for dessert without hampering your...
- Ratatouille With Chile People who have lost weight successfully will often advise that...
- Roast Halibut With Spinach Salsa This weight loss main dish is not only high in...
- Tomato, Basil And Mozzarella Frittata This breakfast dish is high in protein with some healthy...
