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garlic shrimp

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Garlic Shrimp

Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi. Pair with a side of sautéed greens, such as kale, collards or spinach.

Ingredients :
  • Lemon wedges for serving
  • ¼ tsp. ground pepper
  • 2 tbsp. unsalted butter, melted
  • ¼ cup chopped fresh cilantro
  • 1 tbsp. lemon juice
  • 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
  • ⅓ cup dry white wine, such as pinot grigio
  • ¼ tsp. cayenne pepper
  • ½ tsp. salt, divided
  • 1 tsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tbsp. minced garlic
  • 2 tbsp. extra-virgin olive oil
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
Directions :
  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. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ 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.
  3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

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