Recipe of the Week: Shrimp Scampi with Spaghetti Squash

I am still thinking about the "linner" we had at the River's Edge along the Rogue River for Father's Day Weekend.  I enjoyed the restaurant not only for its views of the beautiful Rogue River, but also the wonderful food choices and well-thought out menu.  This place had a little something for everyone, but my dish was the star of the table.  I am not sure why I don't cook spaghetti squash more often and this dish just proved to me that it isn't just a winter item.  Paired beautifully with shrimp, this dish was a beautiful pasta alternative and perfect for a warm summer's day.

Enjoy!
Stacy

Shrimp with Spaghetti Squash (inspired by River's Edge)

Ingredients:

1 2-2.5 pound spaghetti squash

salt and pepper

2 tablespoon butter, divided

3 tablespoon olive oil, dividend

1/4 teaspoon crushed red pepper flakes

2 garlic cloves, minced

8 jumbo raw shrimp, peeled and deveined

4 stalks of fresh asparagus, cut into 1/2 inch pieces (discard woody ends)

1/4 sun-dried tomatoes, packed in oil

1/2 cup feta cheese crumbles

3-4 fresh basil leaves, chiffonode

Directions:

Preheat oven to 400F.  

Cut squash in half and scoop out and discard seeds. Season with salt and pepper and place cut side down on a foil lined baking sheet.  Bake in the oven for 20 minutes and then flip to cut side up and add 1/2 tablespoon of butter to each piece of squash.  Cook for an additional 20 minutes or until it is easily pierced with a fork. 

Remove squash from oven and cool until easily handled.  Scrap the insides of the squash into spaghetti strands with a fork.  Set aside. 

Heat 2 tablespoon oil in a large skillet over medium high heat and cook red pepper flakes and garlic until fragrant, about 2 minutes.  Add shrimp and season with salt and pepper.  Saute shrimp until pink, tossing often to prevent burning, about 5 minutes.  Remove shrimp from pan and set aside.

Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat and cook asparagus pieces until tender, about 5 minutes.

Add the cook squash and the shrimp into the pan with the asparagus and stir to combine and heat, about 1 minute.  Season with salt and pepper and toss in sun-dried tomatoes and 1 tablespoon of butter.

To serve, sprinkle with feta cheese and basil.