6 tablespoons Scampi Butter (see recipe here)
1 small spaghetti squash
1 pound (16 to 20 count) peeled and deveined raw shrimp, with tail on
1 tablespoon dry white wine
2 ounces crumbled Asiago cheese
1 avocado, peeled and chopped
Fresh arugula leaves, for garnish
1. Prepare the Scampi Butter according to the recipe's directions.
2. Cut the squash in half lengthwise and scoop out all seeds.
3. Bring a large pot of water to a boil. Completely submerge the squash halves in the boiling water and cook for 20 to 25 minutes, until a fork can easily pull the squash into strands.
4. Drain and run cold water over the squash to stop the cooking process. Use a fork to scrape the cooked squash out of its rind, fluffing and separating the pulp into spaghetti-like strands.
5. Place 4 tablespoons of the Scampi Butter in a large sauté pan over high heat until melted.
6. Add the shrimp and cook for about 2 minutes, stirring occasionally.
7. Add the white wine, which will sizzle in the pan, and cook until the shrimp are opaque, about another 2 minutes.
8. Microwave the strands of spaghetti squash for 30 seconds, just until reheated.
9. Remove shrimp from heat and stir in the remaining 2 tablespoons Scampi Butter, the Asiago cheese, and avocado. Serve over the hot spaghetti squash, garnished with fresh arugula.
Note: Step by step photos available in "Still Livin' Low Carb" book.
Nutritional information for this recipe was calculated using Scampi Butter made from real butter. Using light, trans-fat free buttery spread to prepare the Scampi Butter will reduce the calories in this recipe to 295 and the fat to 17 grams.
Calories: 365 | Fat: 25g | Protein: 28.5g | Fiber: 2.5g | Net Carbs: 4g
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