dinner · entree · keto · seafood

Shrimp Scampi Spaghetti Squash

That’s a lot of alliteration right there in the title.

Shrimp. Scampi. Spaghetti. Squash.

I swear it was unintentional.

It just happened.

I just had a spaghetti squash ready to go the other day and shrimp scampi sounded like the perfect meal to make with it. I love that buttery, garlicky dish. It’s so rich yet to simple. So flavorful yet so easy to make. I dream about Red Lobster’s shrimp scampi most nights, and that’s not even the best scampi I’ve ever had.

There are two things to remember for this recipe: roast you spaghetti squash for a long time. It’ll take about an hour to get those perfectly tender strands of squash. The second thing to remember: the more butter, the better. You can’t have too much butter in a scampi dish. You want the shrimp to really swim in the butter, live in the butter. There should be a garlicky butter sauce on every bite you take.

I beefed up my scampi dish by throwing in some spinach and basil. Spinach to make it more into a meal, basil to make it even more flavorful. You don’t want to put too much basil in it because you want the garlic butter to be the real flavor powerhouse.

In the end, this scampi rivals the best. It’s truly a meal fit for a king.

Enjoy!

Shrimp Scampi Spaghetti Squash

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Classic shrimp scampi with a garlic butter sauce, spinach and served mixed with roasted spaghetti squash.

Ingredients

  • 1 lb. raw shrimp, peeled and deveined
  • 1 spaghetti squash, halved and seeds taken out
  • 3 TBS. olive oil, divided
  • salt & pepper
  • 1 tsp. paprika
  • 6 TBS. butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • Juice of 1 lemon
  • 3 cups baby spinach
  • 1/4 cup fresh basil, torn

Directions

  1. Preheat oven to 425 degrees. Spread 2 tablespoons olive oil over spaghetti squash halves and season with salt and butter. Place, cut side down, on a baking dish. Roast for 1 hour or until squash flakes easily with a fork.
  2. Meanwhile, make the scampi. Heat remaining tablespoon oil in a large skillet with 2 tablespoons butter. Add shrimp, paprika, shallot and garlic and saute until shrimp is pink, about 3-4 minutes. Add spinach and cook until wilted, about 3-4 more minutes. Stir in roasted spaghetti squash and remaining butter. Let mixture warm through, about 2 minutes.
  3. Stir in lemon juice and basil before serving.

Step-By-Step Instructions

Preheat oven to 425 degrees. Spread 2 tablespoons olive oil over spaghetti squash halves and season with salt and butter. Place, cut side down, on a baking dish. Roast for 1 hour or until squash flakes easily with a fork. Meanwhile, make the scampi. Heat remaining tablespoon oil in a large skillet with 2 tablespoons butter. Add shrimp, paprika, shallot and garlic and saute until shrimp is pink, about 3-4 minutes.

Add spinach and cook until wilted, about 3-4 more minutes. Stir in roasted spaghetti squash and remaining butter. Let mixture warm through, about 2 minutes. Stir in lemon juice and basil before serving.

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