Description
A healthy and flavorful Shrimp Scampi Spaghetti Squash recipe that combines tender roasted spaghetti squash strands with garlic-infused shrimp, fresh spinach, basil, and a touch of lemon. This low-carb alternative to traditional pasta is perfect for a light, satisfying meal and ready in just over an hour.
Ingredients
Shrimp and Sauce
- 1 1/4 pounds large shrimp (peeled and deveined)
- 1 1/2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 3 cups baby spinach
- 1/2 cup fresh basil leaves (chiffonade)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan (optional, for garnish)
Spaghetti Squash
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare and roast the squash: Preheat the oven to 375°F (190°C). Lightly oil a baking sheet or coat it with nonstick spray. Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle each half with olive oil and season with kosher salt and freshly ground black pepper to taste. Place the squash halves cut-side down on the prepared baking sheet and roast in the oven until the flesh is tender and easily pierced with a fork, about 35-45 minutes.
- Cool and shred the squash: Remove the roasted squash from the oven and let it cool until it is safe to handle. Using a fork, scrape the flesh of the squash to create long strands that resemble spaghetti. Set aside.
- Season shrimp: While the squash roasts, season the peeled and deveined shrimp with smoked paprika, kosher salt, and freshly ground black pepper to taste.
- Cook shrimp and aromatics: Melt the unsalted butter in a large skillet over medium-high heat. Add the seasoned shrimp, minced garlic, and minced shallot. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2-3 minutes. Remove the shrimp from the skillet and set them aside, keeping them warm.
- Combine squash and spinach: In the same skillet, add the shredded spaghetti squash strands and baby spinach. Cook over medium heat, stirring occasionally, until the squash is heated through and the spinach has wilted, approximately 2-3 minutes.
- Add basil and lemon juice: Stir in the chiffonade of fresh basil leaves and freshly squeezed lemon juice. Adjust seasoning with additional salt and pepper to taste.
- Serve: Plate the warm spaghetti squash and spinach mixture, then top with the cooked shrimp. Garnish with freshly grated Parmesan cheese if desired and serve immediately for best flavor.
Notes
- To speed up roasting, you can microwave the squash halves for 5 minutes before roasting in the oven.
- Make sure not to overcook the shrimp to avoid a rubbery texture; they cook quickly in a hot skillet.
- Fresh basil enhances the flavor, but you can substitute with fresh parsley if unavailable.
- Parmesan garnish is optional but adds a nice depth of flavor.
- Use peeled and deveined shrimp for ease of cooking and eating.
- The recipe works well as a gluten-free and low-carb alternative to traditional pasta dishes.