Spaghetti Squash Shrimp Scampi
Prep Time: 5 minutes
Cook Time: 10 minutes
Light, fresh, and full of flavor, Chef Jackie’s take on shrimp scampi gives a modern twist to a classic dish. Roasted spaghetti squash stands in for traditional pasta, creating delicate strands that soak up the buttery, garlicky sauce. Tossed with golden shrimp, a splash of white wine, and a hint of heat from red pepper flakes, this dish is both elegant and wholesome — perfect for a weeknight dinner that feels restaurant-worthy.
Serves 2
Ingredients
- 1 spaghetti squash (cut in half widthwise)
- 1/4 cup olive oil (divided)
- 2 tablespoons unsalted butter (divided)
- 1/2 teaspoon hot pepper flakes
- 1 pound shrimp (peeled and deveined)
- 4 cloves garlic (grated)
- 1/2 cup white wine
- handful freshly chopped parsley
- kosher salt and freshly ground black pepper (to taste)
- 2 spaghetti squash (cut in half widthwise)
- 1/2 cup olive oil (divided)
- 4 tablespoons unsalted butter (divided)
- 1 teaspoon hot pepper flakes
- 2 pounds shrimp (peeled and deveined)
- 8 cloves garlic (grated)
- 1 cup white wine
- handful freshly chopped parsley
- kosher salt and freshly ground black pepper (to taste)
- 5 spaghetti squash (cut in half widthwise)
- 1 1/4 cups olive oil (divided)
- 10 tablespoons unsalted butter (divided)
- 2 1/2 teaspoons hot pepper flakes
- 5 pounds shrimp (peeled and deveined)
- 20 cloves garlic (grated)
- 2 1/2 cups white wine
- handful freshly chopped parsley
- kosher salt and freshly ground black pepper (to taste)
- 10 spaghetti squash (cut in half widthwise)
- 2 1/2 cups olive oil (divided)
- 20 tablespoons unsalted butter (divided)
- 5 teaspoons hot pepper flakes
- 10 pounds shrimp (peeled and deveined)
- 40 cloves garlic (grated)
- 5 cups white wine
- handful freshly chopped parsley
- kosher salt and freshly ground black pepper (to taste)
Directions
- Preheat oven to 400°F. Season the inside of the squash with 2 tablespoons of olive oil, salt, and pepper.
- Place the squash cut side down on a cookie sheet. Add enough water to fill the sheet about 1/4 of the way up. Cover the squash with foil to create steam.
- Roast in the oven for 40 minutes, until tender. Remove from the oven. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, then place the strands back into the squash skin. (These will serve as your bowls.)
- Heat a medium sauté pan over medium heat. Add the remaining 2 tablespoons olive oil and 1 tablespoon of butter. Once bubbling, add the hot pepper flakes.
- Season the shrimp with salt and pepper. Add to the pan and cook until pink and golden. Remove to a plate.
- Add the garlic to the pan and cook briefly, just until fragrant. Deglaze with white wine, the juice of 1 lemon, and chopped parsley.
- Remove from heat and stir in the last tablespoon of butter. Return the shrimp to the pan and toss in the sauce.
- Place the shrimp on top of the spaghetti squash and serve immediately.