Description
This Spaghetti Squash Shrimp Scampi is a light, flavorful dish featuring tender roasted spaghetti squash paired with garlicky sautéed shrimp and fresh baby spinach. Enhanced with a zesty lemon butter sauce and a hint of crushed red pepper, this recipe offers a healthy, low-carb alternative to traditional pasta scampi. Perfect for a comforting weeknight dinner or an impressive entertaining dish, it combines simple ingredients with elegant flavors.
Ingredients
Spaghetti Squash
- 2.5-3 pound spaghetti squash
- 1 tablespoon Danish Creamery salted butter (for brushing)
- Salt and pepper to taste
Shrimp Scampi & Vegetables
- 2 tablespoons Danish Creamery salted butter
- 4 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- 1 pound large raw shrimp, peeled and deveined
- 5 ounces baby spinach
- ½ cup low sodium vegetable broth
- ½ lemon, juiced (plus wedges for garnish)
For Serving
- Chopped parsley
- Grated parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Slice Squash: On a cutting board, carefully slice the spaghetti squash into 1-2 inch thick rings, trying to keep them as evenly sized as possible for uniform cooking.
- Season Squash: Arrange the rings on the prepared baking sheet with space between each. Melt 1 tablespoon of butter and brush it generously on top of the squash rings.
- Roast Squash: Roast the squash in the oven for 30-40 minutes until the flesh is tender and easily shreds with a fork. Once done, use a fork to pull apart the squash strands and season with salt and pepper to taste.
- Cook Shrimp: Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and crushed red pepper; sauté until fragrant, about 30 seconds. Add the shrimp and cook for approximately 2 minutes on each side or until they turn opaque and pink. Remove the shrimp from the pan and set aside.
- Sauté Spinach and Simmer Sauce: In the same skillet, add the baby spinach and cook until it wilts, about 1 minute. Pour in the vegetable broth and lemon juice, then let the mixture simmer until it slightly reduces, around 2 minutes.
- Combine Ingredients: Return the shrimp and any accumulated juices to the skillet along with the shredded spaghetti squash. Gently toss to combine everything and coat the squash with the flavorful sauce.
- Serve: Plate the scampi and garnish with fresh lemon wedges, chopped parsley, and grated parmesan cheese as desired. Serve warm and enjoy!
Notes
- For a spicier dish, increase the amount of crushed red pepper according to your preference.
- Using low sodium vegetable broth helps to control the saltiness of the dish.
- Be careful when slicing the spaghetti squash as it can be tough; a sharp knife and caution are key.
- If parmesan cheese is not desired, you can substitute with nutritional yeast for a vegetarian twist.
- Leftover spaghetti squash can be stored separately in an airtight container for up to 3 days.
