Skinny Scampi - Rachel Ray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 spaghetti squash, about 3 lbs. halved lengthwise |
1 tablespoon(s) plus 2 tsp. evoo |
1 small red bell pepper finely chopped |
1 1/2 pound(s) large shrimp, peeled and deveined |
1/4 cup(s) vegetable broth or chicken broth |
1 tablespoon(s) fresh lemon juice |
2 teaspoon(s) chopped flat-leaf parsley |
salt and pepper |
1 clove(s) garlic, finely chopped |
Directions:
1. Place the squash cut sides down in a large, microwaveable dish. Add 1/3 cup water and MW on high until tender, about 10 minutes. Let cool, then remove the seeds.
2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium heat. Add the bell pepper and garlic and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the shrimp, broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in lemon zest and parsley, remove from heat.
3. Using a fork, rake the spaghetti squash lenghtwise to remove the flesh. Toss the squash with the remaining 2 tsp. EVOO. Season with salt and pepper.
4. Divide among plates and top with shrimp; drizzle with sauce.
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