Spaghetti Squash Shrimp Scampi
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6
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Calories
326 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Squash Shrimp Scampi
Description
The Spaghetti Squash Shrimp Scampi recipe centers on roasted spaghetti squash, which is prepared by halving, seeding, and baking the squash until tender. After cooling, the flesh is scraped out into spaghetti-like strands without damaging the rind, allowing for an attractive presentation if served in the squash halves. Meanwhile, shrimp are cooked in a skillet where butter and minced garlic are gently sautéed to release their aromas. White wine and a selection of dried herbs like oregano, thyme, and parsley along with red pepper flakes are added to infuse the shrimp with rich flavor and subtle heat. The finished shrimp are tender and pink, complementing the soft, slightly nutty spaghetti squash.
The combination yields a dish with contrasting textures—soft squash strands and firm shrimp—with herbal and buttery notes enhanced by the wine and spices. The recipe’s stepwise cooking allows the squash to bake while the shrimp cook separately, ensuring both elements maintain their distinct qualities. This recipe provides a lighter alternative to traditional pasta dishes while still delivering the satisfying components of a classic shrimp scampi.
Ingredients
- 1 squash spaghetti style
- 1 lb Shrimp shells removed, cleaned, and deveined
- ½ cup butter
- ¼ cup garlic minced
- ½ cup white wine dry
- 1 tsp red pepper flakes
- 1 tbsp oregano dried
- 1 tbsp thyme dried
- 1 tbsp parsley dried
Instructions
- Preheat oven to 350 degrees.
- Slice spaghetti squash in half, scoop out stringy pulp and seeds, discard.
- Place halves, face up, on baking sheet.
- Pour water on bottom of baking sheet.
- Place pats of butter in squash halves.
- Bake 40 minutes to an hour, until squash is tender to the touch. If squash is not yet tender, continue to cook.
- When squash is soft, remove from oven and let cool until it is comfortable to handle, about 20 minutes.
- While squash is cooling, start cooking shrimp scampi.
- In a large pan, melt butter and add garlic on medium heat.
- Cook until garlic is fragrant and soft, about 3 minutes.
- When butter is melted, add shrimp, spices, and wine, and cook until shrimp is pink and opaque, about 8 minutes, stirring often.
- While shrimp is cooking, run a fork through squash to form spaghetti-like strings.
- Shred squash all the way to bottom of squash rind - but do not pierce rind (if serving in the rind as a "boat").
- When shrimp is cooked, add squash "spaghetti" strings to pan and toss over high heat until well mixed.
- Spoon back into squash rind "boats".
- Top with parsley and parmesan cheese.
- Serve Immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 326kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 870mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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