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Spaghetti Squash Shrimp Scampi Recipe

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★★★★★

4.9 from 106 reviews

A light and flavorful Spaghetti Squash Shrimp Scampi recipe featuring tender roasted spaghetti squash rings topped with garlicky buttered shrimp, wilted spinach, and a zesty lemon broth. This healthy, low-carb alternative to traditional pasta allows for a delicious seafood meal that’s both satisfying and easy to prepare.

Ingredients

Scale

Spaghetti Squash

  • 2.5–3 pound spaghetti squash
  • 3 tablespoons Danish Creamery salted butter, divided
  • Salt and pepper, to taste

Scampi Sauce and Shrimp

  • 4 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 1 pound large raw shrimp, peeled and deveined
  • 5 ounces baby spinach
  • ½ cup low sodium vegetable broth
  • ½ lemon, juiced (plus wedges for garnish)

Garnish

  • Chopped parsley
  • Grated Parmesan cheese

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Slice the Squash Rings: Place the spaghetti squash on a cutting board and carefully slice 1-2 inch thick rings evenly across the squash. These uniform slices ensure even roasting.
  3. Butter and Roast the Squash: Arrange the squash rings on the baking sheet with space between each. Melt 1 tablespoon of butter and brush it over the tops of the squash rings. Roast in the preheated oven for 30-40 minutes until the flesh is tender and can be pulled apart with a fork.
  4. Shred the Squash and Season: Use a fork to pull apart the roasted squash strands inside the rings and season lightly with salt and pepper to taste.
  5. Cook Garlic and Shrimp: Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper and sauté until fragrant, about 30 seconds. Add the shrimp and cook for approximately 2 minutes per side until they turn opaque and pink. Remove shrimp from the skillet and set aside in a bowl.
  6. Wilt Spinach and Simmer Sauce: In the same skillet, add the baby spinach and stir until wilted, about 1 minute. Then stir in the vegetable broth and freshly squeezed lemon juice. Let the mixture simmer for about 2 minutes until it slightly reduces.
  7. Combine Shrimp and Squash: Return the cooked shrimp and any accumulated juices from the bowl back into the skillet. Add the spaghetti squash strands and gently toss everything together to combine and heat through.
  8. Serve and Garnish: Plate the shrimp scampi mixture and serve garnished with fresh parsley, lemon wedges, and grated Parmesan cheese as desired.

Notes

  • You can use a spoon to scrape out the seeds from the spaghetti squash before slicing, though this recipe slices rings and leaves seeds intact; roasting softens them.
  • If you prefer, cut the spaghetti squash in half lengthwise and roast for an easier seed removal process.
  • Adjust the crushed red pepper quantity to control the spice level.
  • For a dairy-free option, substitute butter with olive oil and omit Parmesan or use a dairy-free cheese.
  • Serve immediately for best texture, as spaghetti squash can dry out upon standing.

Keywords: Spaghetti Squash, Shrimp Scampi, Low-Carb, Healthy, Seafood, Italian, Roasted Squash, Garlic Butter Shrimp

Find it online: https://cookedbycleo.com/spaghetti-squash-shrimp-scampi-recipe/