Recipe courtesy of George Stella

Anaheim Shrimp Scampi

  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
  • Nutrition Info
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Scampi Butter, recipe follows

1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)

1 tablespoon white wine

2 ounces Asiago cheese, cut into small chunks

1 avocado, large diced

Spaghetti Squash, recipe follows

Fresh arugula, for garnish

Scampi Butter:

1/4 pound unsalted butter, softened

1 tablespoon minced garlic

2 tablespoons minced red onion

1 tablespoon fresh chopped parsley leaves

1/2 teaspoon garlic powder

1 tablespoon kosher salt

1/4 teaspoon freshly ground black pepper

Dash white pepper

Dash Worcestershire sauce

1 lemon, juiced

Spaghetti Squash:

1 medium spaghetti squash (about 3 pounds)


  1. Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash .

Scampi Butter:

  1. In a bowl with a wire whisk, mix together all ingredients until well blended.

Spaghetti Squash:

  1. Garnish with fresh arugula

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