Skinny Scampi - Rachel Ray

Prep time 20 minutes, total 30 minutes. 241 calories

Yield: 4 servings
Community Recipe from

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

Preparation

  1. 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. 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. 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. 4. Divide among plates and top with shrimp; drizzle with sauce.
September 2012

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Skinny Scampi - Rachel Ray Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy