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Shrimp Scampi Spaghetti Squash Recipe

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4.2 from 7 reviews

This Shrimp Scampi Spaghetti Squash recipe offers a delightful low-carb twist on the classic shrimp scampi pasta, replacing traditional noodles with tender, roasted spaghetti squash strands. Bursting with garlicky, buttery shrimp and a zesty lemon sauce, it’s a flavorful and wholesome dish perfect for a satisfying weeknight dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 (2½ to 3 lb.) spaghetti squash
  • Cooking spray
  • 1 tsp. kosher salt, divided

Shrimp Marinade

  • 5 garlic cloves (2 grated, 3 minced)
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lb. large raw shrimp, peeled and deveined
  • 1/4 tsp. kosher salt (from the 1 tsp. divided)

Sauce

  • 1/2 cup finely chopped shallots
  • 1/4–1/2 tsp. red pepper flakes (1/4 tsp. for mild heat; 1/2 tsp. for medium)
  • 5 Tbsp. vegetable broth mixed with 1 Tbsp. white vinegar
  • Juice of 1/2 lemon
  • 3 Tbsp. unsalted butter (preferably grass-fed)
  • 3 Tbsp. finely chopped fresh parsley, divided
  • Cracked black pepper, for garnish

Instructions

  1. Roast the Spaghetti Squash: Preheat the oven to 375°F (190°C). Slice the spaghetti squash horizontally into 1½-inch rings. Use a large spoon to scrape out and discard the seeds and stringy membranes. Arrange the rings on a rimmed baking sheet, lightly coat with cooking spray, and season with 1/4 tsp. salt. Bake for 40 minutes until tender.
  2. Prepare Squash Strands: Let the squash cool slightly. Cut through the outer edge of each ring to gently pry it open and reveal full-length strands. Use fingers or a fork to scrape out the strands and arrange them on a serving platter.
  3. Marinate Shrimp: Grate 2 garlic cloves into a large bowl. Add 1 Tbsp. olive oil, 1/4 tsp. salt, and shrimp. Toss to coat evenly and refrigerate for 30 minutes to infuse flavor.
  4. Cook Shrimp: Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add shrimp mixture and cook about 2 minutes per side or until shrimp turn pink and are just cooked through. Transfer shrimp to a plate and set aside.
  5. Make the Sauce: In the same skillet, add remaining 1 Tbsp. olive oil, shallots, minced garlic, and red pepper flakes. Sauté for 2 to 3 minutes, stirring often, until fragrant and shallots are softened. Stir in the vegetable broth mixed with vinegar and lemon juice. Cook until liquid reduces by half, about 2 minutes.
  6. Finish the Sauce: Add butter to the skillet, stirring occasionally until melted and sauce slightly thickens, 3 to 5 minutes.
  7. Combine Shrimp and Sauce: Return shrimp to the skillet, stir in 1 Tbsp. fresh parsley, and toss to coat shrimp with sauce. Cook for 1 more minute to blend flavors. Remove skillet from heat.
  8. Serve: Spoon shrimp scampi and sauce over prepared spaghetti squash strands. Garnish with remaining 2 Tbsp. parsley and cracked black pepper to taste. Serve immediately for best flavor.

Notes

  • You can adjust red pepper flakes to your preferred spice level from mild (1/4 tsp.) to medium (1/2 tsp.).
  • Spaghetti squash can be substituted with zucchini noodles for a quicker no-bake option, though texture will differ.
  • Use unsalted butter to control sodium in the dish.
  • Ensure shrimp are not overcooked to keep them tender and juicy.
  • Leftovers can be stored in an airtight container and refrigerated up to 2 days; reheat gently to avoid drying out.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://recipeteach.com/shrimp-scampi-spaghetti-squash-recipe/