03/25/2024
Looking for something different with lots of flavor to serve for Easter? 🐣
Garlic Shrimp with Cilantro Spaghetti Squash
Ingredients
* 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), tails left on if desired
* 1 tablespoon lemon juice
* ¼ cup chopped fresh cilantro
* 2 tablespoons unsalted butter, melted
* 1/4 teaspoon ground pepper
* Lemon wedges for serving
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 degrees F oven until the squash is tender, 40 to 50 minutes.)
Step 2
1. 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. �
2. 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.
