Spaghetti Squash Shrimp Scampi
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
233 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Squash Shrimp Scampi
Description
This recipe begins by slicing a 2.5 to 3-pound spaghetti squash into even rings, which are then roasted until tender. The strands are pulled apart with a fork to resemble spaghetti noodles and seasoned with salt and pepper. Separately, shrimp are cooked in butter sautéed with garlic and crushed red pepper for a mild spiciness and fragrant flavor.
After removing the shrimp, baby spinach is wilted in the same pan and combined with vegetable broth and lemon juice to create a bright sauce that coats the ingredients. The shrimp are returned to the pan to meld flavors, and the mixture is served spooned over the roasted spaghetti squash. Garnishes of chopped parsley, grated Parmesan, and lemon wedges enhance the presentation and taste.
This dish balances the sweetness of squash and shrimp with the richness of butter and freshness from lemon and spinach. It works well as a main seafood dinner or a lighter meal option.
Leftover portions can be stored in an airtight container and consumed within 2 to 3 days for best quality.
Ingredients
- 2.5-3 pound spaghetti squash
- 3 tablespoons salted butter divided, Danish Creamery brand
- salt to taste
- black pepper to taste
- 4 garlic minced, cloves
- ¼ teaspoon crushed red pepper
- 1 pound Shrimp peeled and deveined, large raw
- 5 ounces baby spinach
- ½ cup vegetable broth low sodium
- ½ lemon juiced, plus wedges for garnish
- parsley chopped, for serving
- Parmesan Cheese for serving, grated
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across the spaghetti squash, keeping the rings as even as possible.
- Carefully place the squash rings on the baking pan with space between each. Melt 1 tablespoon of butter. Brush the tops of the squash with the melted butter.
- Roast in the oven until tender, about 30-40 minutes. Pull the squash strands apart with a fork and season with salt and pepper to taste.
- Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add the shrimp and cook until opaque and pink, about 2 minutes per side. Remove the shrimp from the pan and set aside in a bowl.
- In the same skillet, add the spinach and stir until it wilts, about 1 minute. Stir in the vegetable broth and lemon juice and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the bowl to the skillet along with the spaghetti squash strands and carefully toss to combine.
- Serve with lemon wedges, parsley and parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container and consume within 2 to 3 days for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 789mg | 33% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4068IU | 81% |
| Vitamin C | 15mg | 17% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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