Spaghetti Squash Shrimp Scampi

This is shrimp scampi served over roasted spaghetti squash instead of pasta. The shrimp cook quickly in garlic butter with red pepper flakes, white wine or chicken broth and lemon juice, and the squash is scraped into strands with a fork and tossed through the pan. It makes 4 servings and takes 55 minutes, 15 of prep and 40 of cooking, though most of that is the squash roasting while you make the sauce. The card lists 8 grams of carbohydrates per serving.

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What You Need

The card has the amounts. These are the ingredients that carry the dish.

• Spaghetti squash (2 medium, about 3 pounds total): the noodle replacement. Once cooked, the flesh pulls apart into strands that look like pasta.
• Large shrimp (1 pound): peeled and deveined. Buying them already peeled saves time.
• Unsalted butter (4 tablespoons) and garlic (4 cloves, minced): the base of the sauce.
• Red pepper flakes (1/2 teaspoon): a hint of heat that you can adjust.
• Dry white wine or chicken broth (1/2 cup) and the juice of 1 lemon: the lemon adds brightness against the butter, and the wine or broth thins the sauce.
• Parsley (1/4 cup, chopped) and Parmesan: parsley is stirred in at the end, and grated Parmesan is optional on top.

Roasting the Squash

Preheat the oven to 400°F (200°C). Cut each squash in half lengthwise, scoop out the seeds with a spoon and set the halves cut-side down on a baking sheet lined with parchment paper. Roasting them this way lets the squash steam in its own moisture. Roast for 30 to 40 minutes, until a fork pierces the skin easily. You want it tender, not mushy.

When shopping, pick squash that are firm and heavy for their size with rich yellow skin and no soft spots.

Making the Scampi

While the squash roasts, melt the butter in a large skillet over medium heat. When it begins to foam, add the garlic and red pepper flakes and cook for about 1 minute, until fragrant but not browned. Add the shrimp and cook for 2 to 3 minutes, stirring now and then, until pink and opaque.

Pour in the wine or broth and lemon juice and bring the pan to a gentle simmer for another 2 to 3 minutes to reduce the sauce slightly. Season with salt and pepper.

Let the squash cool for a few minutes, then scrape the flesh into strands with a fork. Add the strands to the skillet and toss. Stir in the parsley, adjust the seasoning and serve immediately, with Parmesan if you like.

Watch the shrimp. Overcooked shrimp turn rubbery, so take the pan off the heat as soon as they change color. They keep cooking a little from the residual heat.

Changes Worth Making

• Milder or hotter: use fewer red pepper flakes or leave them out, or add extra flakes or a dash of hot sauce.
• No alcohol: replace the white wine with a splash of lemon juice and chicken broth.
• Vegetables: spinach or broccoli can go in with the shrimp, or steamed broccoli can be added to the finished dish.
• Herbs: fresh basil or thyme can replace parsley. Add them in the last few minutes of cooking.
• Lemon zest: a zester adds fresh lemon zest if you have one.
• Other protein: chicken breast cut into bite-sized pieces, or cubed firm tofu, can be sautéed the same way as the shrimp.

What to Serve With It

A salad of mixed greens, cherry tomatoes and cucumbers with an olive oil dressing is crisp next to the rich shrimp. Roasted asparagus or zucchini, tossed in olive oil with salt and pepper, also works. For a drink, dry white wine suits the garlic butter, and sparkling water with lemon is a non-alcoholic option.

Time and Nutrition

Prep takes 15 minutes and cooking takes 40, for 55 minutes in total. Each serving has about 310 calories, 18 grams of fat (7 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 25 grams of protein and 500 milligrams of sodium.

FAQ

Can I make this ahead of time?

Yes. Prepare the squash and the shrimp mixture separately and refrigerate them in airtight containers. Reheat the shrimp mixture and combine it with the squash when you are ready to eat.

How should leftovers be stored?

Refrigerate them in an airtight container for up to 2 to 3 days. Reheat gently on the stovetop so the shrimp do not overcook.

Can I replace the shrimp if there is an allergy?

Chicken breast or firm tofu both work and take up the garlic butter sauce well.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us