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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Low Carb and Loving It. It looked wonderful. Ingredients:
1 lb raw shrimp, peeled and deveined |
1 tablespoon white wine |
2 ounces asiago cheese, cut in small cubes |
1 avocado, diced large |
3 lbs spaghetti squash, cooked |
1/4 lb butter, softened |
1 tablespoon garlic, minced |
2 tablespoons red onions, minced |
1 tablespoon parsley, minced |
1/2 teaspoon garlic powder |
1 tablespoon kosher salt |
1/4 teaspoon black pepper, ground |
1 dash white pepper |
1 dash worcestershire sauce |
1 lemon, juice of |
Directions:
1. Mix butter, garlic, red onion, parsley and seasonings together well.
2. Place about 2/3 of the seasoned butter in a sauté pan over medium heat, and melt.
3. Add shrimp, toss for about 2 minutes. Turn shrimp, add the wine, and cook for another 2 minutes, or until shrimp is done.
4. Remove from heat. Add remaining seasoned butter, asiago cheese and the avocado chunks. Toss gently, pour over hot spaghetti squash strands.
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