Shrimp Scampi Spaghetti Squash Recipe
This Shrimp Scampi Spaghetti Squash recipe combines tender roasted spaghetti squash strands with succulent shrimp cooked in a garlic butter sauce, complemented by fresh spinach, basil, and a bright lemon finish. It’s a flavorful, low-carb alternative to traditional pasta dishes, perfect for a healthy, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Spaghetti Squash
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Shrimp and Sauce
- 1 1/4 pounds large shrimp (peeled and deveined)
- 1 1/2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 3 cups baby spinach
- 1/2 cup fresh basil leaves (chiffonade)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly oil a baking sheet or spray it with nonstick spray to prepare for roasting the spaghetti squash.
- Prepare Squash: Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds thoroughly. Drizzle the cut sides with olive oil and season generously with salt and freshly ground black pepper.
- Roast Squash: Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven until the flesh is tender, about 35 to 45 minutes.
- Cool and Shred: Remove the squash from the oven and allow it to cool just enough to handle safely. Using a fork, scrape the flesh to create spaghetti-like strands for the base of the dish.
- Season Shrimp: While the squash roasts, season the peeled and deveined shrimp with smoked paprika, salt, and black pepper to taste.
- Cook Shrimp: Heat butter in a large skillet over medium-high heat. Add the seasoned shrimp, minced garlic, and shallot. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 to 3 minutes. Remove the shrimp from the skillet and keep warm.
- Sauté Squash and Spinach: In the same skillet, add the roasted spaghetti squash strands and baby spinach. Cook over medium heat, stirring occasionally, until the squash is warmed through and the spinach is wilted, about 2 to 3 minutes.
- Add Herbs and Lemon: Stir in the chiffonade of fresh basil leaves and the freshly squeezed lemon juice. Season the mixture with salt and pepper to taste, adjusting as needed for balance.
- Serve: Immediately plate the spaghetti squash and spinach mixture, top with the cooked shrimp, and garnish with freshly grated Parmesan cheese. Serve warm for best flavor and texture.
Notes
- For easier peeling, pierce the spaghetti squash with a fork and microwave for 3-4 minutes before cutting to soften the skin slightly.
- Use fresh shrimp for best flavor, but thawed frozen shrimp will also work well.
- Adjust lemon juice amount according to your taste preference for brightness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To make this recipe dairy-free, omit the butter or substitute with a vegan butter and skip the Parmesan or use a dairy-free cheese alternative.
Keywords: shrimp scampi, spaghetti squash recipe, low-carb shrimp recipe, healthy dinner, garlic butter shrimp, gluten-free pasta alternative
Find it online: https://cookcrisis.com/shrimp-scampi-spaghetti-squash-recipe/
