Shrimp Scampi Spaghetti Squash
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Shrimp Scampi Spaghetti Squash
Description
This Shrimp Scampi Spaghetti Squash recipe starts by roasting halved spaghetti squash drizzled with olive oil and seasoned with salt and pepper until tender and easily shredded into strands. Sautéed shrimp are flavored with smoked paprika, garlic, and shallots in butter, delivering a mildly smoky and aromatic profile.
After cooking the shrimp, spinach is wilted briefly in the same pan with squash strands added for warmth. Fresh basil and freshly squeezed lemon juice are stirred in to add herbal freshness and acidity. Parmesan cheese enriches the dish with savory depth.
This preparation offers a lighter take on traditional shrimp scampi by swapping pasta for roasted squash. The texture of the strands is tender with a slight bite, while the shrimp provide plumpness and flavor contrast. The recipe serves well as a stand-alone meal focused on seafood and vegetables.
Ingredients
- 1 ¼ pounds Shrimp peeled and deveined, large
- 1 ½ teaspoons smoked paprika
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 shallot minced
- 3 cups baby spinach
- ½ cup basil chiffonade, fresh leaves
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons Parmesan Cheese freshly grated
For the spaghetti squash
- 1 spaghetti squash 2-3 pounds
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Season shrimp with paprika, salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
- Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
- Serve immediately, topped with shrimp and garnished with Parmesan, if desired.
User Reviews
Overall Rating
5
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