Shrimp Scampi with Spaghetti Squash
Shrimp scampi with spaghetti squash is a delicious dish that combines the nutty and slightly sweet flavor of squash with the savory shrimp. In this recipe, I’ll show you how to roast the spaghetti squash, prepare the garlic shrimp, and put it all together for a delicious meal.
Shrimp Scampi with Spaghetti Squash
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Spaghetti squash is a great low-carb alternative to traditional pasta and is low in calories and high in fiber. It’s a versatile vegetable that can be used in many different dishes. It has a mild flavor that pairs well with a variety of ingredients and seasonings, making it a great addition to your healthy diet. Roasting the spaghetti squash brings out its natural sweetness and makes it easier to separate the strands from the skin.
The shrimp scampi is cooked in a pan with butter and garlic, adding a rich and savory flavor to the dish. The combination of the roasted spaghetti squash and garlic shrimp is a perfect balance of flavors and textures.
Ingredients
- 4 pounds spaghetti squash, about two medium squashes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 8 ounces small shrimp — peeled, deveined and tail off
- 3 tablespoons fresh parsley chopped
- 1/4 cup Parmesan cheese freshly grated
- Sea salt & black pepper to taste
How to Roast Spaghetti Squash
Selecting the right spaghetti squash is important for this dish. Look for a spaghetti squash that is heavy for its size and has a dull and hard rind. Avoid squash that has soft spots or is discolored. Once you have selected the right spaghetti squash, you can prepare it for roasting.
To prepare the spaghetti squash, cut it in half lengthwise and scoop out the seeds and fibers from the center. This can be done with a spoon or an ice cream scoop. Then, brush the cut surfaces with a bit of oil and sprinkle with salt and pepper. This will help the squash to roast evenly and bring out its natural sweetness.
Place the spaghetti squash cut side down on a baking sheet and roast in a preheated oven until the flesh is tender and easily pierced with a fork. Once the spaghetti squash is done roasting, let it cool slightly before using a fork to separate the strands from the skin. This can be stored in the fridge and used later. If using it immediately, you can serve it in the shell as I present here.
When roasting spaghetti squash it is important to keep an eye on it as the cooking time can vary depending on the size of the squash. It is also important to let it cool slightly before using a fork to separate the strands from the skin. This will make it easier to work with and will prevent the strands from breaking.
Preparing the Shrimp
To prepare the shrimp, rinse them under cold water and pat them dry with paper towels. Season them with salt and pepper and set them aside.
The scampi flavor in the shrimp comes from the garlic butter that is used to cook them. The only difference from a traditional shrimp scampi recipe is this one doesn’t call for wine.
There are many variations of the shrimp recipe that you can try, including wine if you really want. Or you can try using different herbs or spices. For example, you can add some red pepper flakes for a little bit of heat, or you can use lemon juice for a tangy flavor. You can also try different types of seafood, such as wild-caught salmon or even scallops. Or top it with my Slow Cooker Shredded Beef.
Once the shrimp is cooked, you can garnish it with lemon juice, parsley, or any other herb of your choice. This will add a freshness and brighten up the dish.
Notes
You can serve this dish as a main course or as a side dish. If you want to make this dish even more substantial, you can add some cooked chicken, sausage or even some mushrooms to the spaghetti squash. This will give you a more complete meal and make it even more satisfying.
If using large or extra-large shrimp, plan on 4-5 shrimp per serving. If using frozen shrimp, thaw completely and pat dry before cooking.
While spaghetti squash is lower carb than traditional pasta spaghetti, it is still a bit higher in carbs than you might expect. This dish, per serving, has 19 net carbs. However, there are many other benefits to choosing spaghetti squash over pasta that makes this recipe worth making.
Shrimp Scampi with Spaghetti Squash
Equipment
Ingredients
- 4 pounds spaghetti squash about two medium squashes
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 8 ounces small shrimp peeled, deveined and tail off
- 3 tablespoons fresh parsley chopped
- 1/4 cup Parmesan cheese freshly grated
- Sea salt & black pepper to taste
Instructions
- Place top oven rack in the center position and pre-heat oven to 400 F. Line a large, rimmed baking sheet with aluminum foil or a Silpat baking sheet. Set aside.
- Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.
- Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
- When the squash is almost ready, melt the unsalted butter in a large skillet. Add the garlic and shrimp, and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the shrimp is warmed through and opaque, approximately 2-3 minutes. Do not overcook. Remove from heat and set aside. Keep warm.
- Remove the squash from the oven and cool for several minutes. Once cool enough to handle, flip over each squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Evenly divide the contents of the skillet, including the remaining melted butter, between the spaghetti squash halves. Sprinkle with the chopped parsley and gently toss to combine. Top with some freshly grated Parmesan cheese and serve immediately. Enjoy!