Guilt Free Shrimp Scampi
Wow! I can’t believe how good this turned out! I can’t even wait to try it again.
Instead of using noodles, I cook spaghetti squash in order to trick my mind that I’m really eating pasta (my favorite!)
- 1 spaghetti squash
- Two cups sliced mushrooms
- One onion
- Garlic ( I love garlic so I use a lot)
- White Balsamic Vinegar
- Black Pepper
*Optional: Parmesan Cheese and Himalayan Salt
Start with the spaghetti squash. Cut in half long ways and lay on a pan with the cut half facing the pan. I usually will drizzle a little olive oil and pepper on the spaghetti squash, and bake in the oven at 375 for about 20 minutes. The way I check to see if it is done is by sticking a fork through the back rind. If it goes through easily then it’s usually a sign that it’s done cooking. If you have to push for it to go through, try cooking for about 6 more minutes. Don’t overcook though, because your spaghetti squash will turn into mashed potatoes rather than noodles. After this is done, let the squash cool. Take a fork to the inside scraping from the top all the way to the bottom, creating noodles!
While the squash is cooling in one pan I start to sauté one whole chopped onion, about two cups of sliced mushrooms and fresh garlic. I sauté using olive oil and add in a couple of splashes of white balsamic vinegar.
In another pan I sautéed shrimp in garlic and olive oil. I used extra olive oil in the pan to have a little bit extra “sauce” for the dish. I also added a little bit of Parmesan cheese, black pepper and a crack of pink Himalayan salt while cooking.
Voila! Let me know if you all try it and what you think