Spaghetti Squash Shrimp Scampi Recipe
User Reviews
4.9
Spaghetti Squash Shrimp Scampi Recipe
Description
The recipe begins by roasting thick rounds of spaghetti squash at 400°F until tender enough to shred into noodle-like strands. While roasting, peeled shrimp are seasoned with Italian seasoning, salt, and pepper, then cooked briefly in melted butter and garlic to develop flavor and a slight caramelization. Adding white wine or chicken stock and fresh lemon juice creates a light sauce that is brought to a simmer to meld flavors.
Baby spinach is stirred in at the end until wilted, introducing a mild, leafy contrast. The shrimp and sauce are served atop the roasted spaghetti squash strands, replicating a traditional seafood scampi experience with the spaghetti squash base providing a stringy, slightly sweet, and buttery vegetable noodle substitute.
The cooking is quick, promoting fresh, clean flavors with a balance of rich butter and citrus brightness, suitable as a light main course or a refined weeknight dinner.
Ingredients
- 1 medium spaghetti squash about 2 lbs.
- 1 ½ lb Shrimp peeled
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 4 cloves garlic minced
- ½ cup white wine or chicken stock
- ¼ cup lemon juice from 1 lemon, fresh
- 2 ounces baby spinach
Instructions
- Preheat the oven to 400 degrees. Cut the spaghetti squash into rounds 1 1/2 inches thick and place them on a baking tray. Bake for 20 minutes, or until the flesh can be easily pierced with a fork, turning over halfway through. Let them cool slightly then cut each round once and pull the strands away from the skin to make long spaghetti-like noodles.
- While the spaghetti squash bakes, prepare the shrimp. Place the shrimp in a bowl and toss with the Italian seasoning, salt, and pepper.
- Melt the butter in a large pan over medium heat. Add the garlic and cook for 1 minute. Add the shrimp and cook for 2 minutes, or until they just start to look pink.
- Add the wine or chicken stock and the lemon juice to the pan and bring to a simmer. Add the spinach and let it wilt. Serve the shrimp and sauce over the spaghetti squash noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 343kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 305mg | 102% |
| Sodium | 544mg | 23% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1979IU | 40% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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