Garlic Shrimp With Cilantro Spaghetti Squash

Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi. Pair with a side of sautéed greens, such as kale, collards or spinach.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 1 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
• ¼ 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°F oven until the squash is tender, 40 to 50 minutes.)
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ 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.
3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

Nutritional Information

Per Serving: 266 calories; 14 g fat (5 g sat, 7 g mono); 198 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 3 g total sugars; 24 g protein; 2 g fiber; 450 mg sodium; 473 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.