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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 463.0
  • Total Fat: 27.3 g
  • Cholesterol: 184.8 mg
  • Sodium: 1,148.7 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 25.9 g

View full nutritional breakdown of California Shrimp Scampi calories by ingredient
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California Shrimp Scampi

Submitted by: HDVIXEN

Introduction

This is a recipe I re-vamped using I Can't Believe It's Not Butter in place of butter, Asiago cheese spread in place of Asiago cheese and eliminated an avacado all together. It is still rich and delicious and saves a ton on calories and fat! This is a recipe I re-vamped using I Can't Believe It's Not Butter in place of butter, Asiago cheese spread in place of Asiago cheese and eliminated an avacado all together. It is still rich and delicious and saves a ton on calories and fat!
Number of Servings: 4

Ingredients

    1 pound shrimp, raw peeled and deveined with tail on. (recommend tiger prawns)
    1 tbsp white wine
    1/2 of a 5 ounce container of Asiago Cheese Spread
    1 Spaghetti Squash-about 3pounds
    1 cube I Can't Believe It's not Butter
    1 tbsp minced garlic
    1 tbsp minced shallot
    1 tbsp fresh chopped parsley leaves
    1/2 tsp garlic powder
    1tbsp salt
    1/4 tsp pepper
    dash Worcestershire sauce
    1 lemon, juiced

Directions

Prepare Scampi Butter by combining 1 cube I Can't Believe It's Not Butter, minced garlic, minced shallots, 1 tbsp fresh chopped parsley, garlic powder, salt, bepper, worcestershire sauce and the juice of 1 lemon. Whisk together until well blended.

Place about 1/3 of the scampi butter in a large saute pan overhigh heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter and Asiago cheese spread. Serve over hot spaghetti squash.

Spaghetti Squash:
1 medium spaghetti squash (about 3 pounds)
Pierce rind, microwave on high until squash skin feels soft. Approx. 5-6 minutes per pound. Let stand for 5 minutes. Cut in half lengthwise, remove seeds. When done, twist out strands with fork.

Number of Servings: 4

Recipe submitted by SparkPeople user HDVIXEN.





TAGS:  Fish | Dinner | Fish Dinner |

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