Shrimp Scampi with Spaghetti Squash
A light and satisfying take on classic shrimp scampi, featuring spaghetti squash instead of traditional pasta for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Paleo
Ingredients
- 1 medium spaghetti squash
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roasting should take 40-45 minutes until tender.
- Cook the garlic in a large skillet by melting butter over medium heat and adding minced garlic, sautéing until fragrant (about 1 minute).
- Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook until the shrimp turn pink and are cooked through (about 3-4 minutes).
- Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
- Combine the cooked spaghetti squash with the shrimp mixture in the skillet and serve warm, garnished with fresh parsley and lemon wedges.
Notes
Choose a firm squash with a smooth skin for the best texture. Fresh or frozen shrimp can be used, just ensure it’s thawed if frozen. Substitute white wine with chicken broth if desired.
Find it online: https://www.thesavorybuzz.com/shrimp-scampi-spaghetti-squash/