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Scampi with Red Bell Peppers and Scallops over Spaghetti Squash | virginia is for hunter-gatherers

Sunday, June 17, 2012

Scampi with Red Bell Peppers and Scallops over Spaghetti Squash

Last week, Brent and I wanted to have a seafood dish that deviated from our normal baked/broiled/grilled salmon. We had cod recently, and a few weeks before we had gone down the road of tilapia. So, we agreed on with shrimp.

Now, I've always loved scampi. Yes, it's simply called "scampi"; not "shrimp scampi," just "scampi." The name "scampi" implies shrimp is involved. Being an English major, I can't help but nit-pick on these kinds of details sometimes. Don't believe me? Look it up. I'll even make it easy for you. Here's a link to Merriam-Webster's definition for scampi. ;)

Usually, I make my scampi with white wine, but we didn't have any in the house and I didn't want to go buy some. I used chicken broth instead. Two other variants: the baby scallops and red bell peppers. When we were at the store buying the raw shrimp, we saw the baby scallops and our mouths watered. How could we resist? I added the bell peppers because I wanted a little color variety. Pink shrimp, white scallops, yellow spaghetti squash--it all seemed like it might be a little, well, boring for the eyes. I thought about tossing in some asparagus, but the store didn't have any good looking stalks.

So, here it is, my latest version of scampi...

Scampi with Red Bell Peppers and Scallops over Spaghetti Squash

  • 1 medium-sized spaghetti squash
  • 1 large red bell pepper, halved and sliced
  • 6 garlic cloves, minced or pressed
  • 1 and 1/2 lbs large, uncooked shrimp
  • 1/2 lb uncooked baby scallops
  • 1 cup chicken broth
  • 2 tablespoons ghee
  • a dash of salt, pepper, and red pepper flakes (to taste)
  1. Microwave the squash for 6 to 8 minutes. Allow to cool for at least 10 minutes before handling.
  2. Cut the squash in half, length wise.
  3. Then, scoop out the seedy core and discard it (or save it for another recipe).
  4. Using a fork, shred the flesh of the squash and set the "noodles" aside in a bowl.
  5. Cover it to keep warm; discard the tough skin of the squash.
  6. Saute the red pepper with 1 tablespoon of ghee and 2 of the garlic cloves over medium heat for about 2 minutes.
  7. Set aside in a bowl and cover to keep warm.
  8. Saute the shrimp with the other tablespoon of ghee, 3 garlic cloves, salt and pepper over medium heat.
  9. Just before the shrimp turn pink, add the scallops and last garlic clove.
  10. Saute for about 30 seconds.
  11. Then, pour in the chicken broth and sprinkle in the red pepper flakes.
  12. Bring the liquid to a simmer.
  13. Toss in the sauteed red bell pepper and garlic.
  14. Allow the entire mixture to reduce very slightly (no more than 5 minutes because you don't want to overcook the shrimp or scallops).
  15. Finally, serve over the spaghetti squash and enjoy!

We hope you enjoy this as much as we did! The leftovers did not last long, haha.

Next time, I will add green bell peppers or asparagus, or perhaps we'll serve this over spinach instead of spaghetti squash. That will make it more visually interesting, as well as add some other yummy flavors. 


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