Introduction

These Garlicky Shrimp Scampi in Spaghetti Squash Shells offer a fresh twist on classic shrimp scampi by swapping pasta for tender, nutty strands of roasted spaghetti squash. The combination of garlicky butter, lemon, and shrimp makes for a flavorful yet light dish that’s perfect for both weeknight dinners and special occasions.

The dish shows three halves of baked yellow squash placed on a white plate, each filled with golden, stringy cooked squash inside. On top of each yellow base, there are two or three pinkish-orange shrimp with a light char and sprinkled with white grated cheese and finely chopped green herbs. The roasted squash edges have a slightly brown, crispy texture. The shrimp look juicy and slightly shiny with a light seasoning of green herbs spread evenly. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash (about 2 1/2 pounds)

2 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 pound large shrimp (16/20), peeled, deveined, tails removed

1 stick (8 tablespoons) unsalted butter

1 tablespoon grated garlic (about 4 cloves)

1 teaspoon crushed red pepper flakes, plus more for serving

1/3 cup dry white wine

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped flat-leaf parsley, plus more for serving

Freshly grated Parmesan, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C). Cut the spaghetti squash in half widthwise and scoop out the seeds. Brush the flesh of each half with 1 teaspoon olive oil, then season with 1/2 teaspoon salt and freshly ground black pepper.

Step 2: Place the squash halves flesh-side down on a baking sheet. Roast for about 45 minutes, until the flesh easily scrapes into strands and the edges are lightly browned.

Step 3: Scrape the flesh into a large bowl to separate the strands. Cover with foil to keep warm, reserving the empty squash shells for later.

Step 4: Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and season with salt and pepper. Melt 4 tablespoons butter in the skillet and cook the shrimp about 2 minutes per side until golden pink. Transfer shrimp to the bowl with the squash strands.

Step 5: In the same skillet, melt 1 tablespoon butter. Add the garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds. Stir in the white wine and lemon juice, then bring to a boil and let the sauce thicken slightly for about 1 minute.

Step 6: Remove from heat and stir in remaining 3 tablespoons butter and chopped parsley. Pour the sauce over the shrimp and squash mixture, tossing gently to combine.

Step 7: Spoon the mixture back into the reserved spaghetti squash shells. Top each with freshly grated Parmesan, extra parsley, and a sprinkle of red pepper flakes. Serve immediately and enjoy!

Tips & Variations

For longer squash strands, cut the spaghetti squash widthwise instead of lengthwise before roasting.

Substitute scallops or cooked chicken for shrimp if preferred.

Add sautéed spinach, mushrooms, or cherry tomatoes for extra vegetables.

Stir in a splash of cream or additional Parmesan for a richer sauce.

Use gluten-free white wine or chicken broth as a non-alcoholic substitute.

FAQs

Can I make this recipe without white wine?

Yes, you can substitute dry white wine with chicken broth or vegetable broth. This will maintain the moisture and a bit of the savory depth without the alcohol.

How do I know when the spaghetti squash is cooked?

The squash is done when the flesh is tender enough to be easily scraped into strands with a fork. The edges should be slightly browned from roasting, usually about 45 minutes at 425°F (220°C).