Tuesday, March 6, 2012Citrus Shrimp with Snow Peas over Spaghetti SquashI bought my first spaghetti squash the other day. I'll admit I had no idea how to cook it. Google to the rescue! So simple, I just pierced it five or six times with a sharp knife and popped it in the microwave. This recipe, typical of the way I cook and quilt, is an accumulation of various ideas floating around in my head. I think it turned out quite nicely, and it was super quick and easy. Give it a try. PeggyYou will need the following ingredients:1 1/2 lbs of cooked shrimp thawed, tails removed1 pkg snow peas1 spaghetti squash3 Tblsp fresh lemon juice3 Tblsp white wine2 tsp olive oil1/2 tsp fresh minced garlic1/4 tsp crushed red pepper flakes1/4 tsp paprika1/4 tsp sea salt1 bay leaf2 Tblsp fresh parsleyThaw the shrimp, remove the tails, and squeeze out the excess water. Squeeze the lemons to make 3 Tblsp of juice. I love my green vintage depression glass juicer that I got from my Grandma. It makes me smile.Combine the lemon juice, wine, and all spices in a bowl. Add the shrimp and marinate for at least 30 minutes.
Remove the shrimp, then heat the marinade in a fry pan. Add the peas and saute for about 4 minutes.
Pierce the squash 4 or 5 times with a sharp knife, then cook on high in the microwave for 10-12 minutes.
Add the shrimp and cook just until heated through then remove the bay leaf.
Cut the squash through the equator, not lengthwise. Scoop out the seeds and discard. Use a fork to scrape out the squash and separate the strands.
Place the squash on a plate. Sprinkle with Parmesan cheese. Add the shrimp and peas.