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           Anaheim Shrimp Scampi

         Serves: 4  |  Prep Time: 20 min  |  Cook Time: 6 min

Ingredients:

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


Directions:

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.


Helpful Tip:

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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Contact Site Administrator  Copyright © 2011 George Stella. All Rights Reserved.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.