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Shrimp cooked in garlic olive oil, lemon and white wine overtop spaghetti squash served with a lemon wedge and sprinkle of red pepper flakes.

Low Fodmap Shrimp Scampi with Spaghetti Squash

5 from 1 vote
An easy meal that's healthy and delicious!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 0
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Spaghetti Squash
  • 1 Spaghetti squash
  • Olive oil
  • Salt & pepper
Shrimp
  • 1 tbsp Garlic olive oil
  • 30 Medium shrimp, peeled
  • Juice from 1/2 a lemon
  • 6 oz White wine
  • 1/4 tsp Red pepper flakes (more or less according to preference)
  • Salt & pepper to taste

Method
 

Spaghetti Squash
  1. Preheat oven to 400℉.
  2. Stab spaghetti squash in a few places with a fork along the lines that you'll cut and put in the microwave for about 10 seconds. This make it easier to halve the squash.
  3. Cut squash in half and remove the seeds. Dribble olive oil and sprinkle salt and pepper in the inside and using brush spread around evenly.
  4. Flip squash so skin side is up (inside of the squash facing the pan) and put in the oven for approximately 45-60 minutes (depending on the size of the squash). Squash is finished when the skin browns a bit.
Shrimp
  1. Peel shrimp.
  2. Put garlic olive oil in the pan in over medium heat on stove and place shrimp and flip until both sides turn pink.
  3. Right after shrimp turn pink add white wine, lemon juice, red pepper flakes, salt and pepper and continue to cook for a minute or two but do not let wine evaporate so there is some left over to drizzle over top when you plate.
  4. Taste a shrimp and add more garlic olive oil if desired.
Plating
  1. When squash has cooled so you can handle it use a fork pull insides away from the skin.
  2. Put spaghetti squash on the plate. Monash states one cup is low Fodmap; limit it to a cup per serving if necessary.
  3. Top spaghetti squash with shrimp and drizzle any remaining liquid in the pan overtop.
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