Description

This dish features tender, strand-like spaghetti squash serving as a light base for succulent shrimp. The shrimp are pan-seared and tossed in a vibrant scampi sauce, rich with garlic, lemon, and a hint of red pepper. Wilted spinach adds an earthy counterpoint, while a sprinkle of grated Parmesan cheese and freshly ground black pepper completes this flavorful and satisfying meal. The textures range from the delicate squash to the firm shrimp, all coated in a bright, savory sauce.

Ingredients

Scale

1 medium spaghetti squash (about 2–3 lbs)
1 tablespoon olive oil, plus 1 teaspoon
1 lb large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/4 teaspoon red pepper flakes (optional)
5 oz fresh spinach
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the Spaghetti Squash: Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet. Roast for 35-45 minutes, or until tender when pierced with a fork. Let cool slightly, then use a fork to scrape out the strands into a large bowl.
Prepare the Shrimp: While the squash roasts, pat the shrimp dry with paper towels. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Cook the Shrimp: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Make the Scampi Sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
Finish the Sauce and Combine: Remove the skillet from heat. Stir in the butter and red pepper flakes (if using) until the butter is melted and the sauce is emulsified. Add the spinach to the skillet and toss until just wilted.
Assemble: Return the cooked shrimp to the skillet with the sauce and spinach. Add the spaghetti squash strands and toss gently to combine everything, ensuring the squash is coated in the sauce. Stir in 1/4 cup Parmesan cheese.
Serve: Divide the spaghetti squash shrimp scampi among serving bowls. Garnish with additional Parmesan cheese and fresh parsley, if desired, and serve immediately.

Notes

* For faster spaghetti squash cooking, microwave halves cut-side down with a little water in a microwave-safe dish for 10-15 minutes.

* Do not overcook the shrimp; they cook quickly and can become rubbery if left on the heat too long.

* Adjust the amount of red pepper flakes to your preferred level of spice.

* Freshly grated Parmesan cheese melts better and has a superior flavor compared to pre-shredded varieties.

* If you prefer a richer sauce, a splash of heavy cream can be added at the end with the butter.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Calories: 320
Fat: 15g
Carbohydrates: 20g
Protein: 30g