1 1/2 lbs of cooked shrimp thawed, tails removed
1 pkg snow peas
1 spaghetti squash
3 Tblsp fresh lemon juice
3 Tblsp white wine
2 tsp olive oil
1/2 tsp fresh minced garlic
1/4 tsp crushed red pepper flakes
1/4 tsp paprika
1/4 tsp sea salt
1 bay leaf
2 Tblsp fresh parsley
Thaw 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.
Pierce the squash 4 or 5 times with a sharp knife, then cook on high in the microwave for 10-12 minutes.
Remove the shrimp, then heat the marinade in a fry pan. Add the peas and saute for about 4 minutes.
Add the shrimp and cook just until heated through. Be sure to remove the bay leaf before serving.
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.