Fishin’ For Dinner: Brie Shrimp Scampi With Spaghetti Squash
The Two Bries In A Pod typically create masterpieces with creatures of the land. However, today we have a special recipe that ventures into the sea. So put on your swim trunks and scuba gear because we are about to explore some new fishy depths. In honor of National Shrimp Scampi Day, we have put together a recipe that takes your traditional scampi and transforms it into a mouth-watering brie masterpiece. The result is a beautifully crafted and delicious Brie Shrimp Scampi with Spaghetti Squash.
Scampi Success
There are a few things about this recipe that make it a weeknight winner. First, anyone who has made shrimp before knows how easy and quick it is. Opting for peeled and deveined frozen raw shrimp cuts out the time consuming work that prepping shrimp entails (pun intended). Once these fellas thaw in cold water, all that’s left to do is remove the tails. You can either take them off before or after cooking the shrimp. Fortunately, raw shrimp only take a few minutes until cooked through and ready to eat.
In addition to the ease of this recipe, it is also incredibly light and delicious. Rather than make the meal with pasta, we chose spaghetti squash. Spaghetti squash is incredibly healthy, easy to make, and holds flavor very well. Blended together with the scampi shrimp and brie sauce, it is absolutely delightful. Which brings us to the third and final reason why this recipe is a must-try. Because it has brie in it! If you are one of the non-believers who think that fish and brie can’t possibly go well together, then we urge you to try this recipe.
Shrimp Scampi With Brie Spaghetti Squash
Ingredients
Squash Ingredients
- 1 Spaghetti Squash
- Salt and Pepper
Shrimp Ingredients
- 2 tbsp Coconut Oil or olive oil
- 4 tbsp Ghee or butter
- 1 1/2 tbsp Minced Garlic
- 1 lb Shrimp uncooked and deveined
- 1/4 cup White Wine
- 1/2 tsp Red Pepper Flakes
- 2 tbsp Lemon Juice
- 1/4 cup Chopped Parsley
- Salt and Pepper
Sauce Ingredients
- 1 tbsp Ghee or butter
- 1 tbsp Minced Garlic
- 1/4 cup White Wine
- 1/2 tsp Red Pepper Flakes
- Salt and Pepper
- 2 tbsp Lemon Juice
- 1 8oz Brie Cheese Wheel cubed
- 1/4 cup Sun-Dried Tomatoes
Instructions
- Preheat oven to 400°. Cut squash in half long ways and scoop out the seeds. Season with salt and pepper and place face down on a parchment lined baking sheet cooking for 30-40 minutes (or until soft).
- Defrost shrimp under cold water in colander for about 10-15 minutes. Remove tails.
- For shrimp, heat the oil and ghee in a saucepan. Add garlic and sauté until fragrant.
- Add white wine, red pepper flakes, salt, pepper, lemon juice, and parsley to the pan. Pour in the shrimp and cook for 2-4 minutes per side or until shrimp is white and pink in color. Remove shrimp and set aside.
- Add sauce ingredients to pan and let cook on medium heat, stirring occasionally, for about 15 minutes.
- Remove Spaghetti Squash and shred using a fork. For best results, keep squash long ways and shred from left to right, keeping with the grain of the squash. This should create long noodle-like strands.
- Add spaghetti squash to pan and shrimp, stir, annd garnish with parsley.
- Enjoy!
To Wrap It Up
The best part of this recipe is if you have leftovers, it tastes just as good the next day, if not better! Feel free to grab a piece of sourdough bread while you’re at it and dip it right into the brie sauce. Be it a Friday night or a dinner party extravaganza, enjoy it with our Spring Sangria cocktail too. Not only is this a fast pitcher to throw together, but it requires minimal ingredients as well.
We hope you enjoy all that this meal has to offer! Let us know what you think by leaving a comment below or via our contact us page.
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