Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash

Sautéed shrimp tossed in a quick and easy garlic, red pepper flakes, parsley, white wine, and butter sauce on top of spaghetti squash.

In case it’s not entirely obvious yet that I’m obsessed with seafood… I’m obsessed with seafood.

I’m always thinking of a new ways to bring it to life. Some are recipes with my own spin; others are tried and true (and delicious!)

As much as we all love fettuccini (and you can totally make this shrimp scampi and replace it with any other pasta), I wanted to give veggies a chance to be cool by including them in this recipe.

Enter spaghetti squash.

Super easy to make, and with buttery shrimp scampi sauce on top…I mean, c’mon!

The shrimp scampi is also easy to make. The only reason the recipe has a total time of 1 hour to because you gotta wait until the spaghetti squash comes out of the oven.

But once you’re ready to cook the shrimp, you’re done in minutes! P.S. the trick to cooking shrimp perfectly is to cook them right before they curl and until they are pink. Be careful not to overcook them!

This is a great weeknight recipe and so flavorful, I doubt you’ll have leftovers.

I hope you make and you LOVE it!

 

 

Sautéed shrimp tossed in a quick and easy garlic, red pepper flakes, parsley, white wine, and butter sauce on top of spaghetti squash.
Print
Shrimp Scampi Spaghetti Squash
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

Sautéed shrimp tossed in a quick and easy garlic, red pepper flakes, parsley, white wine, and butter sauce on top of spaghetti squash.

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1 spaghetti squash
  • 4 tablespoons olive oil extra virgin, divided
  • 2 tablespoons butter
  • 4 garlic cloves minced
  • 1/2 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 pounds large shrimp peeled, devined, shelled
  • 1/3 cup chopped parsley
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F. 

  2. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes.

  3. In the meantime, make shrimp scampi. In a large skillet, melt butter with olive oil. Sauté garlic until fragrant, about 1 minute.

  4. Add wine, salt, red pepper flakes and black pepper and bring to a simmer for about 2 minutes. Add shrimp and sauté for 4 minutes. Stir in the parsley and lemon juice.

  5. Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your "spaghetti". Serve shrimp over spaghetti squash.

Adapted from NY Times and Brit.co

Sautéed shrimp tossed in a quick and easy garlic, red pepper flakes, parsley, white wine, and butter sauce on top of spaghetti squash.

If you make this, tag me on Instagram with #asassyspoon or comment below! I’d love to hear from you! What should I make next?!


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