This past weekend we had some friends over to just hang out and have dessert. I always feel like you have to serve or have dessert at any gathering after 7:30pm. I know, dumb rules, but a rule I live by. I came across this blog, and I'm now convinced that I will use it anytime I need a dessert recipe. I made this on Saturday...
Now that I've totally indulged your sweet tooth, here is a great alternative for Shrimp Scampi the healthy GF way. I was inspired by my dear friend, Hannah, to use Spaghetti Squash, and thanks to her we had something pretty delicious. Aaron loved it, but did inform me he could tell I didn't use butter. I'm not surprised by his observation, but glad he still enjoyed the experiment!
SSSS (Spaghetti Squash Shrimp Scampi)
Ingredients:
- 1 spaghetti squash (about 3lbs), halved lengthwise
- 1 tablespoon plus 2 tsp EVOO
- 1 small red bell pepper, finely chopped
- 1 clove garlic finely chopped
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup low-sodium vegetable broth or chicken broth will do
- 1 tablespoon fresh lemon juice plus 1/4 tsp lemon zest
- 2 teaspoons chopped flat-leaf parsley
- salt and pepper
Preheat oven to 350*. Place the squash cut sides down on a baking sheet, cook for 30 min. Let cool, then remove the seeds.
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, vegetable/chicken broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in the lemon zest and parsley; remove from the heat.
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