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To make this dish, you will need the following items: - 1 medium spaghetti squash - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1/4 teaspoon red pepper flakes - Juice of 1 lemon - Salt and pepper to taste - 1/4 cup fresh parsley, finely chopped - Grated Parmesan cheese for serving (optional) Fresh shrimp usually tastes better than frozen shrimp. Fresh shrimp has a firm texture and a sweet flavor. However, frozen shrimp can still be great. They are often frozen right after being caught. This keeps them fresh for a long time. When buying shrimp, check for clear shells and a pleasant smell. If you choose frozen shrimp, thaw them in the fridge overnight for the best results. You can add some extra ingredients to boost the taste of your Shrimp Scampi Spaghetti Squash. Here are a few ideas: - A pinch of lemon zest for a bright kick - Chopped sun-dried tomatoes for a sweet touch - Capers for a briny flavor - Fresh basil or thyme as a herb option These ingredients can add depth and make the dish even more special. Try them out and see what you like best! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Next, take your medium spaghetti squash and cut it in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the inside with olive oil. Then, sprinkle salt and pepper to taste. Place the halves cut-side down on a baking sheet. Roast them for 30 to 40 minutes. You know it's done when the flesh feels tender. Once it cools, use a fork to scrape the insides into strands. These strands will mimic pasta and hold the sauce well. While the squash roasts, let’s cook the shrimp. In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Add 4 minced garlic cloves to the pan. Sauté for about a minute until the garlic smells good. Next, add 1 pound of large shrimp that you’ve peeled and deveined. Season with 1/4 teaspoon of red pepper flakes, salt, and pepper. Cook the shrimp for about 2 to 3 minutes. They should turn pink and opaque. This is a sign they’re ready. Once cooked, squeeze the juice of 1 lemon over the shrimp and mix well. Remove the skillet from the heat. Now, it’s time to bring everything together. In a large bowl, combine the spaghetti squash strands and the shrimp scampi mixture. Toss gently until everything is well mixed. Taste and adjust seasoning if needed. Finally, garnish with 1/4 cup of fresh parsley, finely chopped. If you like cheese, serve with grated Parmesan on top. This adds a nice touch of flavor and richness. Enjoy your meal warm! To cook spaghetti squash well, start with a sharp knife. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds. This helps the squash cook evenly. Drizzle olive oil inside each half. Then, sprinkle salt and pepper for flavor. Place the halves cut-side down on a baking sheet. Roast in a preheated oven at 400°F for 30-40 minutes. Check for tenderness with a fork. The squash should easily pull apart into strands when done. One common mistake is overcooking the shrimp. Shrimp cooks fast. If you cook it too long, it becomes rubbery. Aim for just 2-3 minutes in the skillet. Another mistake is not seasoning well. Salt and pepper enhance the shrimp's flavor. Be sure to taste and adjust as needed. Also, don’t skip the lemon juice. It brightens the dish and adds freshness. To boost the flavor, consider adding fresh herbs. Basil or thyme works great with shrimp scampi. You can also try different spices. A pinch of smoked paprika adds depth. If you like heat, increase the red pepper flakes. You may also add a splash of white wine for acidity. Lastly, serve with grated Parmesan cheese. It adds a creamy richness that complements the dish. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin. This ensures the best flavor and texture. Perfectly Cooked Shrimp: Be careful not to overcook the shrimp. They should turn pink and opaque in just a few minutes for optimal tenderness. Enhance the Flavor: Feel free to add a splash of white wine to the shrimp scampi mixture for an added depth of flavor. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. {{image_2}} Shrimp Scampi Spaghetti Squash is naturally gluten-free. It uses spaghetti squash instead of pasta, making it a great choice for anyone avoiding gluten. Just ensure that any added ingredients, like broth or sauces, are gluten-free as well. This dish is perfect for those who want a light meal without gluten. If you want to switch it up, you can use other seafood. Scallops, crab, or lobster can work well in this recipe. Simply replace the shrimp with one of these options. Just be sure to adjust the cooking time as needed. For example, scallops cook quickly, so keep an eye on them. You can easily make this dish vegetarian or vegan. For a vegetarian option, replace shrimp with sautéed mushrooms or zucchini. If you want to go vegan, use olive oil instead of butter and skip the cheese. You can also add plant-based protein, like chickpeas, for extra texture and flavor. This way, you still enjoy a savory, satisfying meal. To keep your Shrimp Scampi Spaghetti Squash fresh, store it in an airtight container. Let it cool down to room temperature first. Then, place it in the fridge. It will stay good for up to three days. If you want to enjoy it later, consider freezing it. Reheating is easy. You can use the microwave or stovetop. For the microwave, place the portion in a bowl. Heat it in 30-second bursts until warm. If using the stovetop, warm it in a skillet over low heat. Stir often to heat it evenly. Add a splash of water or olive oil if needed. If you want to freeze your dish, let it cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. It will last for up to three months in the freezer. To reheat from frozen, thaw it overnight in the fridge first. Then, follow the reheating steps above. Spaghetti squash is a yellow gourd that looks like a squash. When cooked, it turns tender and the flesh separates into strands. To prepare it, start by cutting the squash in half lengthwise. Scoop out the seeds with a spoon. Drizzle olive oil on the inside and add salt and pepper. Place the squash cut-side down on a baking sheet. Roast it in a 400°F oven for 30 to 40 minutes. Once it is soft, use a fork to scrape the flesh into spaghetti-like strands. Yes, you can make shrimp scampi without butter. You can replace it with olive oil or a plant-based butter. This keeps the dish rich and tasty while cutting down on dairy. The garlic and lemon juice will still add wonderful flavor. You can also add a splash of white wine for extra depth. Several sides go well with shrimp scampi spaghetti squash. A fresh green salad brings a nice crunch. Garlic bread is also a favorite, perfect for soaking up any extra sauce. Roasted vegetables like asparagus or broccoli add color and nutrition. Consider serving a light, crisp white wine to enhance the meal. This blog post covered how to make Shrimp Scampi Spaghetti Squash. We listed the key ingredients, including fresh and frozen shrimp. I shared step-by-step instructions for preparing spaghetti squash and cooking shrimp. You learned tips and tricks to avoid common mistakes. We explored variations for gluten-free and vegan diets as well. Remember, storing leftovers well can keep your meals fresh. Enjoy this healthy dish that’s easy to make and delicious to eat!

Shrimp Scampi Spaghetti Squash

A delicious and healthy twist on traditional shrimp scampi served with spaghetti squash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 quarter cup unsalted butter
  • 2 tablespoons olive oil
  • 1 quarter teaspoon red pepper flakes
  • 1 lemon Juice of
  • to taste Salt and pepper
  • 1 quarter cup fresh parsley, finely chopped
  • optional Grated Parmesan cheese for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender.
  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the shrimp to the skillet, seasoning with red pepper flakes, salt, and pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque, stirring occasionally.
  • Squeeze the lemon juice over the shrimp and mix well. Remove from heat.
  • Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
  • In a large bowl, combine the spaghetti squash with the shrimp scampi mixture. Toss until well combined and adjust seasoning if needed.
  • Garnish with fresh parsley and serve warm.

Notes

Optional: Serve with grated Parmesan cheese for an extra layer of flavor.
Keyword healthy, pasta alternative, scampi, shrimp, spaghetti squash