Shrimp Scampi

Shrimp is one of my favorite creatures from the sea, although I rarely cook it. I am not sure why. It's weird really. I will typically cook some sort of fish (tilapia, salmon, etc) but I never like fish as leftovers. However, I could eat shrimp as leftovers with no concern at all! You would think that my go-to sea food would be shrimp if for no other reason. When I knew that I was going to cook shrimp, I couldn't decide what to serve it with. I ultimately decided to make Shrimp Scampi, because everything is better with spaghetti squash noodles!. This dish turned out really good and now I want to go to the beach for some fresh seafood!

Ingredients:

• 2 lbs medium shrimp, peeled and deveined
• 1 Spaghetti Squash, halved and seeds removed
• Juice of 1 lemon
• 2 Tbsp oregano
• 3 cloves of garlic, minced
• 3 Tbsp Evoo + 1 additional Tbsp
• 1/2 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tomatoes, seeded and chopped
• Splash of cooking white wine
• Sea salt

Instructions:

1. Preheat oven to 375 degrees. 
2. Sprinkle the flesh of spaghetti squash with sea salt and place cut side down on baking sheet
3. Bake for 35-40 minutes
4. Meanwhile, combine the shrimp in a large bowl with the lemon juice, oregano, garlic and Evoo. Allow to marinate for 15 minutes
5. Heat a large skillet over medium heat. Add the additional Tbsp of evoo, and then add the onion and peppers, cooking until onions are soft
6. Increase the heat to medium high and add the shrimp mixture. Stir often. Once shrimp have turned pink, add in tomatoes and splash of wine.
7. Cook until tomatoes are heated through
8. Once spaghetti squash is done, remove scrape insides of squash with fork to produce pasta like strands. Be careful as the squash is VERY hot.
9. Put spaghetti squash noodles in bowl and top with shrimp mixture.
10. Consume!