anaheim shrimp scampi dr.oz show

★★★★★ 1
FantasyFaery54 avatar
By Penny Hall
from Tucson, AZ

The Stella family lost over 500 lbs, thanks to a healthy diet and hard work. Their signature “Stella Swaps” are a cornerstone in their healthy eating, and this shrimp scampi alternative features one of those – spaghetti squash instead of carb-heavy spaghetti. If you’re looking for a light delicious meal to help you on your own weight-loss journey, this shrimp scampi is sure to do the trick! This family was on Dr. Oz, and shared some really great recipes!

★★★★★ 1
serves 8
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For anaheim shrimp scampi dr.oz show

  • sampi butter ingredients:
  • 1/4 lb unsalted butter, softened
  • 1 tbsp minced garlic
  • 2 tbsp minced red onion
  • 1 tbsp fresh chopped parsley leaves
  • 1/2 tsp garlic powder
  • 1 tbsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • dash white pepper
  • dash worcestershire sauce
  • 1 lemon, juiced
  • for shrimp:
  • 1 lb raw, peeled and deveined shrimp, with tail on (best is tiger prawns)
  • 1 tbsp white whine
  • 2 oz asiago cheese, cut into small chunks (can use feta cheese)
  • 1 avocado, large diced
  • spaghetti squash:
  • 1 medium spaghetti squash (about 3 lbs)

How To Make anaheim shrimp scampi dr.oz show

  • 1
    Place 2/3 of the scampi butter in a large saute pan over high 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, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes. These directions are for cooking the shrimp
  • 2
    Scampi butter directions: In a bowl, mix together all ingredients with a wire whisk, until well blended.
  • 3
    Spaghetti Squash: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Note: You can reheat the squash strands by dipping them in boiling water with a strainer just before serving. Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.
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