Kale, Sun-dried Tomato, and Bell Pepper Shrimp Scampi
over spaghetti squash
I am a TOTAL dump cook by heart. I can't really claim that this recipe happened any other way!
This is a whole new, fresh spin on shrimp scampi, and is veggie packed! And it is obviously MUCH healthier than your normal scampi recipe! ;) You won't even miss the pasta (although you could serve it over a whole wheat version of that, instead of squash too)!
Here is what you'll need:
-2 cups medium peeled shrimp
-3 tsps extra virgin olive oil
-1/3 cup chopped italian parsley
-3 leave of fresh basil, chopped (optional)
-1/2 white onion, diced
-5-8 garlic cloves (I like a LOT of garlic for scampi!)
-1 cup bell peppers, diced (I used red and yellow)
-1 cup of mushrooms, rinsed and sliced
-1/2 cup sun-dried tomatoes
-2 cups of kale, roughly chopped (bigger pieces are fine as they wilt)
-juice of 1 to 2 lemons (I prefer it with 2)
-1 tsp of Italian or greek, no salt seasoning
-sea salt and pepper
-1 medium spaghetti squash, cooked
How to make it:
First, get your squash ready. I poke a few holes in mine with a knife and put it in the microwave for 7-10 minutes. SO easy, and then it's ready to go and done when you're ready to eat!
How to make the scampi:
Add olive oil to a large sauté pan on medium heat. Add in your garlic, diced onion, bell peppers and parsley. Saute for 3 minutes, stirring frequently. (See below)
Add in the shrimp, sliced mushrooms, sun-dried tomatoes, lemon juice, salt, pepper and seasoning. (See below) Mix ingredients well. I then cover it with a lid and let it cook for 5 minutes, or until all the vegetables start to soften.
When the shrimp are cooked and the veggies aren't crisp anymore, add in the kale. It cooks quickly so I cover, cook for an additional 2 minutes and then turn the heat off. (See below, don't mind my funny spoon I bought in Nashville HAHA!)
Now, you are ready to place the shrimp scampi mix on top of your spaghetti squash.
Once your squash is done cooking in the microwave it will look like the picture below. Remove the seeds with a spoon. Scrape the squash to separate the "strings", until it looks almost like spaghetti!
Place 1/4 squash on a plate. Top with 1/4 scampi mix and enjoy!
Makes 4 servings! It makes awesome leftovers too!
I hope you ENJOY IT as much as I did!
