Shrimp Scampi Spaghetti Squash

5 from 10 votes

Shrimp Scampi Spaghetti Squash introduces lighter, fresher flavor to the classic garlic butter shrimp pasta dish. Low carb and gluten free, yet wildly satisfying, this lightened up shrimp scampi recipe is downright restaurant-worthy.

Prep Time15

Cook Time45

Total Time1

Course: Entree, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet
Large skillet

Ingredients

1 (2 1/2 - 3 lb.) spaghetti squash
Cooking spray
1 tsp. kosher, salt, divided
5 garlic cloves 2 grated, 3 minced
4 Tbsp. extra-virgin olive oil, divided
1 lb. large raw shrimp, peeled and deveined
1/2 cup finely chopped shallots
1/4-1/2 tsp. red pepper flakes (1/4 tsp. for mild heat; 1/2 tsp. for medium)
1/3 cup dry white wine (sub 5 Tbsp. vegetable broth mixed with 1 Tbsp. white wine vinegar)
Juice of 1/2 lemon
3 Tbsp. unsalted butter (preferably grass-fed)
3 Tbsp. finely chopped fresh parsley, divided
Cracked black pepper for garnish

Instructions

Preheat oven to 375ºF.
Slice squash horizontally into 1 1/2 inch rings. Use the edge of a large spoon to clean out each squash ring by scraping away and discarding the seeds and stringy membranes. Place on a rimmed baking sheet; lightly coat squash rings with cooking spray, and season with 1/4 tsp. salt. Bake for 40 minutes. (Move on to step 2 while squash roasts.)
Let squash cool slightly, then cut through the outer edge of each ring so that you can pry it open to get the full length of the strands. Gently scrape out strands using your fingers or a fork. Arrange squash strands on a platter.
While the squash roasts, prepare shrimp marinade. Grate 2 garlic cloves into a large bowl. Add 1 Tbsp. oil, 1/4 tsp. salt, and shrimp; toss to combine. Refrigerate for 30 minutes.
Heat 2 Tbsp. of the oil in a large skillet over medium heat. Once hot, add shrimp mixture and cook 2 minutes per side, until just cooked through. Transfer shrimp to a plate.
Add remaining 1 Tbsp. oil to pan, along with shallots, 3 cloves minced garlic, and red pepper flakes. Cook 2 to 3 minutes, stirring often, until aromatic.
Add wine (or broth + vinegar mixture) and lemon juice; cook until mixture reduces by half, about 2 minutes. Add butter and continue cooking, stirring occasionally, until the butter melts and the sauce slightly thickens, about 3 to 5 minutes.
Add cooked shrimp and 1 Tbsp. of the parsley to pan; toss to coat, and cook 1 more minute. Turn off heat and spoon shrimp scampi mixture over spaghetti squash strands. Garnish with remaining 2 Tbsp. chopped parsley, and cracked black pepper, if desired.

Notes

To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of broth as needed, until warm.

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