Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi.
MAKES 4 SERVING/ TOTAL TIME 25 MINUTES
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon cayenne pepper
⅓ cup dry white wine, such as pinot grigio
1 pound peeled and deveined raw shrimp (16-20 per pound),
1 tablespoon lemon juice
¼ cup chopped fresh cilantro
2 tablespoons unsalted butter, melted
1/4 teaspoon ground pepper
Lemon wedges for serving
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
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 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.
Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
4.8g saturated fat,