RECIPES

Parmesan Shrimp Scampi

Active Time

50 Minutes

Servings

Ingredients

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.

Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
Cut squash in half lengthwise; remove seeds and discard. Brush squash with olive oil. Sprinkle with garlic powder, salt and pepper. Place squash cut side down on prepared pan. Bake for 35-40 minutes or until tender.
When cool enough to handle, using a fork, scrape the squash strands into a bowl. Keep warm.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add shallot; cook and stir for 2-3 minutes or until crisp-tender. Add the shrimp, garlic, red pepper flakes, salt and pepper; cook and stir for 4-5 minutes or until shrimp turn pink. Transfer shrimp to a plate. Keep warm.
Melt 4 tablespoons butter in the same pan over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender. Gradually stir in the wine, sun-dried tomatoes and lemon juice. Bring to a boil, stirring constantly. Cook and stir for 3 minutes.
Reduce heat to low. Gradually stir in parmesan until melted. Remove from the heat. Add shrimp and parsley.
Melt remaining butter over medium heat in a small skillet. Add bread crumbs; cook and stir for 1-2 minutes or until toasted.
Toss spaghetti squash with shrimp mixture. Sprinkle with the bread crumbs, bacon, parsley and additional parmesan. Season with salt and pepper to taste.

This recipe was tested with sauvignon blanc wine.

Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.