Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe
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.
- 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
