Spicy Shrimp, Spaghetti Squash and Feta |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Spaghetti squash is the only squash I will eat since it's not slimy. I love spicy shrimp and garlic. It is a make to your taste kind of recipe, so adjust to your own tastes. Measurements aren't exact and you'll want to adjust if you don't like as much garlic or spiciness as we do. This is great as leftovers and reheats well in the microwave without the shrimp. Any type of soft Italian bread complements this dish well. You could sub angel hair pasta if you like, but the spaghetti squash keep it lower in carbs. Ingredients:
1 large spaghetti squash, prepared and kept warm |
2 lbs medium shrimp, peeled and deveined |
2 cups chopped romano tomatoes |
2 tablespoons olive oil |
1 fresh garlic clove, peeled and minced |
1 bunch fresh basil |
1/2 cup white wine |
1/2 cup butter |
1/2 teaspoon crushed red pepper flakes |
salt |
1 fresh lemon |
1/2 cup feta cheese with garlic and herbs |
Directions:
1. Heat olive oil and butter on medium heat and add garlic until soft.
2. Add wine, red pepper flakes, juice of lemon, salt to taste and simmer until bubbly.
3. Add shrimp and basil. Cook until shrimp is almost pink, about 3-4 minutes.
4. Add chopped tomatoes and simmer until tomatoes are warm
5. remove from heat and spoon over spaghetti squash and sprinkle generously with feta cheese.
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