When most of us eat shrimp, we bite the tail off and throw the head in the garbage, right? Well, that’s standard practice in the United States, but did you know that in many countries around the world they eat the entire shrimp? That’s right — shrimp heads have a tasty, rich flavor and crunchy texture.
No matter how you eat shrimp, this recipe for shrimp scampi is delicious, healthy, and makes perfect leftovers all week long!
- 1 (2.5-lb.) spaghetti squash
- Cooking spray
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 8 ounces large raw shrimp, peeled and deveined
- 5 ounces fresh baby spinach
- 3/8 teaspoon kosher salt
- Preheat oven to 375°F. Trim off squash ends. Cut remaining squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Arrange rings on a foil-lined baking sheet coated with cooking spray. Coat rings with cooking spray. Bake at 375°F for 45 minutes or until just tender. Cool slightly. Cut through each ring and open slightly to reach strands; carefully scrape out spaghetti-like squash strands.
- Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes or until almost done. Add spinach, tossing until spinach wilts. Add squash strands; sprinkle with salt. Toss gently to combine.
This recipe comes courtesy of “Cooking Light.”