Introduction

Garlicky Shrimp Scampi in Spaghetti Squash Shells offers a fresh and light twist on classic shrimp scampi by swapping pasta for the delicate strands of roasted spaghetti squash. This dish combines a rich garlic butter sauce with tangy lemon and tender shrimp, all served in the squash shells for a stunning presentation that’s perfect for any occasion.

Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe - Recipe Image

Ingredients

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound large shrimp (16/20), 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 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 and season with 1/2 teaspoon salt and freshly ground black pepper. Place the halves flesh-side down on a baking sheet and roast for about 45 minutes until the flesh is tender and easily scraped with a fork.
Step 2: Scrape the cooked squash flesh into a large bowl to separate the strands. Cover with foil to keep warm and set the squash shells aside for later.
Step 3: 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, add the shrimp, and cook for about 2 minutes per side until they turn golden pink. Remove the shrimp and add them to the bowl with the spaghetti squash strands.
Step 4: In the same skillet, melt 1 tablespoon of butter, then add the grated garlic and crushed red pepper flakes. Cook for about 30 seconds until fragrant. Stir in the white wine and lemon juice, bring to a boil, and let it cook for about 1 minute until the sauce slightly thickens.
Step 5: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter and chopped parsley. Pour the sauce over the shrimp and squash mixture, tossing gently to combine.
Step 6: Spoon the combined shrimp and squash mixture back into the reserved spaghetti squash shells. Sprinkle with freshly grated Parmesan, additional parsley, and extra crushed red pepper flakes if desired. Serve immediately and enjoy.

Tips & Variations

For longer spaghetti-like strands and better boat structure, cut the squash widthwise rather than lengthwise.
Swap shrimp for scallops or cooked chicken for a different protein option.
Add sautéed spinach, mushrooms, or cherry tomatoes for extra vegetables and color.
For a richer sauce, stir in a splash of cream or extra Parmesan cheese.

Storage

Store leftover scampi boats wrapped tightly in foil in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to maintain the squash’s texture and keep the shrimp tender. Avoid microwaving to prevent the shrimp from overcooking and becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash in advance?

Yes, you can roast the squash up to a day ahead. Store the roasted halves wrapped in the refrigerator and scrape out the strands when ready to assemble the dish.

What can I use if I don’t have white wine?

If you don’t have white wine, you can substitute with low-sodium chicken broth or vegetable broth with a splash of lemon juice to maintain the acidity and flavor balance.

Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

Garlicky Shrimp Scampi in Spaghetti Squash Shells is a delicious twist on classic shrimp scampi, replacing traditional pasta with roasted spaghetti squash strands. The dish features succulent shrimp cooked in a buttery garlic sauce with a splash of white wine and lemon juice, all nestled back into the natural baked squash shells. This recipe is perfect for those seeking a low-carb, gluten-free meal that doesn’t compromise on flavor or presentation, making it elegant enough for guests but simple enough for a weeknight dinner.

Author: Ella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

Squash Base

1 medium spaghetti squash (about 2 1/2 pounds)
2 teaspoons olive oil
Kosher salt and freshly ground black pepper, to taste

Shrimp and Sauce

1 pound large shrimp (16/20), peeled, deveined, tails removed
1 stick (8 tablespoons) unsalted butter, divided
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 cheese, for serving

Instructions

Roast the Spaghetti Squash: Preheat your oven to 425°F (220°C). Carefully cut the spaghetti squash in half widthwise using a serrated knife and scoop out the seeds. Brush the flesh of each half with 1 teaspoon of olive oil and season with 1/2 teaspoon kosher salt and freshly ground black pepper. Place the halves cut-side down on a baking sheet and roast for about 45 minutes, until the flesh is tender enough to be fork-tender and the edges begin to brown.
Prepare the Squash Strands: Once roasted, use a fork to scrape out the spaghetti-like strands of squash into a large bowl. Cover the bowl with foil to keep warm and set the reserved squash shells aside for serving later.
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 the shrimp. Cook for approximately 2 minutes per side until the shrimp turn golden pink and are cooked through. Remove the shrimp and add them to the bowl with the spaghetti squash strands.
Make the Garlic Butter Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the grated garlic and crushed red pepper flakes, cooking until fragrant—about 30 seconds. Stir in the white wine and lemon juice, bringing the mixture to a boil. Let it cook for around 1 minute until slightly thickened.
Finish the Sauce and Combine: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter and the chopped parsley. Pour this sauce over the shrimp and spaghetti squash mixture, tossing gently to combine all ingredients evenly.
Assemble and Serve: Spoon the shrimp scampi mixture back into the spaghetti squash shells. Top generously with freshly grated Parmesan cheese, extra parsley, and a sprinkle of crushed red pepper flakes for an added kick. Serve immediately and enjoy your elegant, healthy dinner.

Notes

You can substitute shrimp with scallops or cooked chicken for variation.
Add sautéed vegetables like spinach, mushrooms, or cherry tomatoes for extra nutrition and flavor.
Reheat leftovers in the oven wrapped in foil to preserve moisture and texture.
Adjust the amount of crushed red pepper flakes to control the heat level according to your preference.
Using dry white wine is recommended; if unavailable, substitute with chicken broth or skip for a non-alcoholic version.

Keywords: shrimp scampi, spaghetti squash, low carb dinner, garlic butter shrimp, gluten free, healthy shrimp recipe, easy dinner, baked spaghetti squash, lemon shrimp, seafood