Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound shrimp 16-20 count, peeled and deveined
- 1/4 teaspoon kosher salt
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper
- 1/2 lemon juiced and zested
- 1/4 cup white wine
- 1 spaghetti squash cooked and shredded
- 1/4 cup Parmesan cheese
Instructions
- Add butter and olive oil to a large skillet on medium high heat.
- Pat dry the shrimp with a paper towel and add it to the skillet in a single layer.
- Cook for 2 minutes, then flip and cook for 1 additional minute
- Remove the shrimp from the pan.
- Add in the garlic and crushed red pepper and cook for 30 seconds.
- Add in the lemon juice, lemon zest and white wine.
- Cook for 1 minute then add in the spaghetti squash and shrimp.
- Toss well before serving and top with Parmesan cheese.
Nutrition
Serving: 1/4 recipe | Calories: 254kcal | Carbohydrates: 9.1g | Protein: 28.8g | Fat: 10.3g | Saturated Fat: 4g | Cholesterol: 251mg | Sodium: 524mg | Fiber: 0.3g | Sugar: 0.3g
