Shrimp Scampi. I can
hear the sizzling butter just at the mere mention of the words. I wanted to try out the Wildtree Shrimp Scampi seasoning and a new
recipe. We know how much shrimp scampi
loves linguine, but would it settle for spaghetti squash? I set out to answer this question by
modifying a recipe. This recipe will
“cost you” 10 if you are tracking.
Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi
Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach
Preheat oven to 400°. Prepare the spaghetti squash by
slicing it in half length-wise. Clean
out seeds and guts. Fill baking pan with
water so that it just covers the bottom of the pan. Place squash cut side down in the baking
pan. Bake for approximately 30 minutes. Remove and allow for it to cool before
handling. Scrape the insides (the
“spaghetti” portion) with a spoon. Set
“spaghetti” aside.
Mix together 2 tablespoons of olive oil and 2 teaspoons of
your scampi seasoning in a cold, non-stick skillet. Add the shrimp to the skillet and toss to
coat. Turn the heat on low. Cook shrimp until pink, turning often while
cooking. Remove shrimp from the skillet,
leaving the cooking juices in the pan.
Increase the heat to medium and add the remaining 4 tablespoons of olive
oil, white wine, and 6 teaspoons of scampi seasoning. Stir to combine and simmer for 1 minute. Add the sundried tomatoes and spaghetti
squash to the pan, tossing to combine ingredients. Add spinach and stir until lightly
wilted. Serve spaghetti squash with
cooked shrimp. Optional: top with grated Parmesan cheese. Serves 4. 10 Points per serving. (Approximate
serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked
shrimp)
To answer the question – Shrimp Scampi adores Spaghetti Squash.
Why I love it: Not a stick of butter was harmed in the
making of this dish. This recipe could
be made even lighter if you play around with the amount of olive oil used.
Your turn: Snap a pic and share your version! #tammytastes
My first experience using Wildtree seasoning and trying out
one of their recipes was a success.
(Hubby tested and approved). The
recipe was pretty simple. It will “cost
you” 6 if you are tracking. The
following recipe is modified from the Wildtree website. It will definitely be a repeat in our
house. Bonus – it takes one dish and
leftovers are great stuffed in a pita.
Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion
cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken
tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup
hummus 2 plum tomatoes cut into large
chunks, 2 tsp citrus flavored balsamic vinegar (optional) Now we're cookin': Preheat oven to 450°. Spray the bottom of a baking dish with
nonstick spray. Zest the lemon. Combine and toss lemon zest, olive oil, red
onion, and kalamata olives. Season
chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!). Add salt and pepper if you’d like. Place seasoned tenderloins on top of mixture
in the baking dish. Spread the hummus
over the top of the tenderloins. (I used
Tribe’s Mediterranean flavored hummus).
Slice the zested lemon in half and squeeze each half over the entire
dish. Don’t forget to catch those
seeds! Nestle the squeezed lemon halves
into the pan, cut side down. Bake
uncovered for 15 minutes. Remove pan
from oven. Add the tomatoes to the
baking dish. Optional: Drizzle with 2
tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic). Return to oven for another 10-15 minutes or
until chicken is fully cooked. Serves 4,
6 WW points per serving. I placed a
serving over shredded lettuce with a half serving of Feta for an additional 1
point. Leftovers would go great in a
pita for lunch. Why I love it: one dish, low points, low carb, and easy to
modify! Your turn: Snap a pic and share your version! #tammytastes
