Shrimp Scampi Spaghetti Squash
A healthy and delicious low-carb alternative to traditional pasta, featuring shrimp in a garlicky white wine sauce over spaghetti squash.
Ingredients
For the spaghetti squash
- 1 medium medium spaghetti squash Look for a firm squash.
For the shrimp mixture
- 1 pound shrimp, peeled and deveined Fresh or thawed frozen shrimp can be used.
- 2 tablespoons olive oil Used for sautéing.
- 4 cloves garlic, minced Fresh garlic enhances the flavor.
- 1/4 cup white wine Choose a dry white wine.
- 2 tablespoons lemon juice Freshly squeezed is preferred.
- 1/4 teaspoon red pepper flakes Adjust to taste for spiciness.
- Salt and pepper To taste.
- Fresh parsley, chopped for garnish Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle olive oil on the cut sides and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
Cooking the Shrimp
- In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet, cooking until pink and opaque, about 3-5 minutes.
- Pour in white wine and lemon juice, simmer for an additional 2-3 minutes.
Finishing the Dish
- Once the spaghetti squash is cooked, use a fork to scrape out the strands.
- Combine the spaghetti squash with the shrimp mixture, toss to combine.
- Garnish with fresh parsley and serve immediately.
Notes
Best served fresh. Store leftovers in airtight containers. It can be refrigerated for 3-4 days or frozen, though shrimp may change texture upon thawing.