Shrimp Scampi With Spaghetti Squash
Tender roasted spaghetti squash creates naturally noodle-like strands for this flavorful dinner.Juicy shrimp are quickly sautéed with fragrant garlic and buttery olive oil.Fresh lemon juice adds brightness and balances the richness of the sauce.Parmesan and parsley provide a savory, fresh finishing touch.Red pepper flakes can add a gentle kick for those who enjoy spicy flavors.This easy seafood dinner comes together quickly and is perfect for weeknights.
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash, approximately 3–4 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Shrimp Scampi
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, optional
- ¼ cup dry white wine or low-sodium chicken/vegetable broth
- 2 tablespoons fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
For Garnishing
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
- Freshly ground black pepper
Instructions
Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy center with a spoon.Brush the cut sides with olive oil and season with salt and black pepper.Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, depending on its size, until the flesh is tender but not mushy.Let it cool for a few minutes, then use a fork to scrape the flesh into long spaghetti-like strands.Set the strands aside.
Prepare the Shrimp
- Pat the shrimp dry with paper towels. This helps them brown instead of releasing too much water into the skillet.Season the shrimp lightly with salt and black pepper.
Cook the Shrimp
- Heat a large skillet over medium-high heat.Add the olive oil and 1 tablespoon of butter.Once hot, add the shrimp in a single layer. Cook for approximately 1–2 minutes per side, or until the shrimp are opaque and cooked through.Transfer the shrimp to a plate and set aside.Avoid overcooking the shrimp because they can become firm and rubbery.
Make the Garlic Butter Sauce
- Reduce the heat to medium.Add the remaining butter to the same skillet.Add the minced garlic and red pepper flakes if using. Cook for approximately 30–60 seconds, stirring constantly, until fragrant.Do not allow the garlic to become dark brown, as burnt garlic can taste bitter.
Add Lemon and Wine
- Pour in the white wine or broth and scrape the bottom of the skillet with a wooden spoon to loosen the flavorful browned bits.Simmer for 2–3 minutes to reduce the liquid slightly.Add the fresh lemon juice and lemon zest.Taste the sauce and adjust the salt and black pepper as needed.
Add the Spaghetti Squash
- Add the cooked spaghetti squash strands to the skillet.Gently toss them through the garlic-butter sauce until evenly coated.If the squash seems dry, add a small splash of broth or reserved cooking liquid.
Add Shrimp and Parmesan
- Return the cooked shrimp to the skillet.Sprinkle in the Parmesan cheese and gently toss everything together.Cook for another 1–2 minutes, just until the shrimp are warmed through and the cheese is incorporated.
Garnish and Serve
- Turn off the heat and sprinkle the dish with fresh parsley.Add extra Parmesan, freshly ground black pepper, and red pepper flakes if desired.Serve immediately with fresh lemon wedges.
Notes
- Shrimp size: Large or jumbo shrimp work particularly well because they remain juicy and tender when cooked quickly.
- Fresh shrimp: Fresh or properly thawed frozen shrimp can be used.
- Spaghetti squash: Avoid over-roasting the squash because very soft strands can become watery.
- Wine: Dry white wine adds traditional scampi flavor, while broth works well as an alcohol-free alternative.
- Butter: Unsalted butter gives you better control over the final seasoning.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded varieties.
- Lemon: Fresh lemon juice provides a brighter flavor than bottled lemon juice.
- Seafood safety: Cook shrimp until they are opaque and firm and reach a safe internal temperature.