Description
Garlicky Shrimp Scampi in Spaghetti Squash Shells is a delightful low-carb twist on classic shrimp scampi. Roasted spaghetti squash strands replace traditional pasta, nestled in their natural shells and topped with a rich garlic butter sauce, fresh lemon, white wine, Parmesan, and parsley. This dish combines comforting flavors and elegant presentation, making it perfect for a healthy yet indulgent weeknight dinner or impressing guests.
Ingredients
Scale
For the Spaghetti Squash
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper, to taste
For the Shrimp Scampi
- 1 pound large shrimp (16/20 count), peeled, deveined, and 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 garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 425°F (220°C). Cut the spaghetti squash in half widthwise and remove seeds with a spoon. Brush the flesh side of each half with 1 teaspoon olive oil and season with 1/2 teaspoon kosher salt and freshly ground black pepper. Place the halves flesh-side down on a baking sheet and roast for about 45 minutes until tender and edges are lightly browned.
- Prepare the Squash Strands: Remove the cooked squash from the oven and scrape the flesh into a large bowl using a fork to create spaghetti-like strands. Cover with foil to keep warm and reserve the shells for serving.
- Cook the Shrimp: Heat a large nonstick skillet over medium heat. Pat the shrimp dry and season with salt and pepper. Melt 4 tablespoons of butter in the skillet, then add shrimp. Cook about 2 minutes per side until they turn golden pink and opaque. Remove shrimp and add to the bowl with the squash strands.
- Make the Garlic Butter Sauce: In the same skillet, melt 1 tablespoon butter. Add grated garlic and 1 teaspoon crushed red pepper flakes, cooking about 30 seconds until fragrant. Pour in white wine and lemon juice and bring to a boil. Let it reduce and slightly thicken for about 1 minute.
- Finish the Sauce and Combine: Remove the skillet from heat and stir in the remaining 3 tablespoons butter and chopped parsley. Pour this sauce over the shrimp and squash mixture and toss well to coat every strand and shrimp piece.
- Assemble and Serve: Spoon the shrimp scampi and squash mixture back into the reserved squash shells. Top generously with freshly grated Parmesan cheese, extra chopped parsley, and additional crushed red pepper flakes for garnish. Serve immediately and enjoy.
Notes
- Cutting the squash widthwise creates longer strands and provides sturdy shells perfect for serving.
- You can substitute shrimp with scallops or cooked chicken if preferred.
- Add sautéed vegetables like spinach, mushrooms, or cherry tomatoes for extra nutrition and flavor.
- To store leftovers, cover the squash boats with foil and refrigerate. Reheat in the oven to maintain texture.
- For more richness, you can stir in a splash of cream or extra Parmesan cheese before serving.
- This recipe is naturally gluten-free and low-carb, making it suitable for gluten-free and low-carb diets.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: shrimp scampi, spaghetti squash, low carb, gluten free, garlic butter shrimp, healthy dinner, easy weeknight meal, seafood recipe, light dinner
