GARLIC SHRIMP WITH CILANTRO SPAGHETTI SQUASH

Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi. 

 

MAKES 4 SERVING/ TOTAL TIME 25 MINUTES

INGREDIENTS

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon salt, divided

¼ teaspoon cayenne pepper

⅓ cup dry white wine, such as pinot grigio

1 pound peeled and deveined raw shrimp (16-20 per pound),

1 tablespoon lemon juice

¼ cup chopped fresh cilantro

2 tablespoons unsalted butter, melted

1/4 teaspoon ground pepper

Lemon wedges for serving

METHOD

STEP 1

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes

STEP 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.

STEP 3

Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

 

Nutrition Value

266 Kcal,

13.9g fat,

4.8g saturated fat,

2.1g fiber,

24g protein,

9.6g carbs