Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe

Introduction

Spaghetti Squash Scampi Boats put a fresh spin on classic shrimp scampi by replacing pasta with roasted spaghetti squash strands. The garlicky butter sauce, tender shrimp, and bright lemon combine for a light yet indulgent dish perfect for any night of the week.

Ingredients

• 1 medium spaghetti squash (about 2 1/2 pounds)
• 2 teaspoons olive oil
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (16/20), peeled, deveined, and tails removed
• 1 stick (8 tablespoons) unsalted butter
• 1 tablespoon grated garlic (about 4 cloves)
• 1 teaspoon crushed red pepper flakes, plus more for serving
• 1/3 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped flat-leaf parsley, plus more for serving
• Freshly grated Parmesan, for serving

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Cut the spaghetti squash in half widthwise and scoop out the seeds. Brush the flesh with 1 teaspoon olive oil each, then season with 1/2 teaspoon salt and freshly ground black pepper. Place the halves flesh-side down on a baking sheet and roast for about 45 minutes until tender and edges are lightly browned.
2. Step 2: Use a fork to scrape the squash strands into a large bowl. Cover with foil to keep warm and save the squash shells for serving.
3. Step 3: Heat a large nonstick skillet over medium heat. Pat the shrimp dry and season with salt and pepper. Melt 4 tablespoons butter in the skillet, add shrimp, and cook about 2 minutes per side until golden pink. Transfer shrimp to the bowl with the squash strands.
4. Step 4: In the same skillet, melt 1 tablespoon butter. Add garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds. Stir in white wine and lemon juice, bring to a boil, and cook until slightly thickened, about 1 minute.
5. Step 5: Remove from heat and stir in remaining 3 tablespoons butter and chopped parsley. Pour the sauce over shrimp and squash, tossing to combine.
6. Step 6: Spoon the shrimp and squash mixture back into the reserved spaghetti squash shells. Top with freshly grated Parmesan, extra parsley, and red pepper flakes. Serve immediately and enjoy!

Tips & Variations

• For more heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Swap shrimp for scallops or cooked chicken for a different protein option.
• Add sautéed spinach, mushrooms, or cherry tomatoes to the shrimp mixture for extra veggies.
• Use a splash of chicken broth instead of white wine if preferred.
• Top with extra Parmesan or a drizzle of olive oil just before serving for extra richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash shells on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until heated through. Avoid microwaving to keep the sauce texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes. Substitute the butter with olive oil or a dairy-free margarine and omit the Parmesan or use a dairy-free cheese alternative.

Is spaghetti squash difficult to prepare?

Not at all. Roasting the spaghetti squash softens it so the flesh easily separates into strands with a fork, creating a natural pasta substitute.

Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe

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5 from 54 reviews

These Garlicky Shrimp Scampi in Spaghetti Squash Shells present a healthy and elegant twist on traditional shrimp scampi by replacing pasta with roasted spaghetti squash strands. The shrimp are cooked in a buttery garlic sauce with lemon and white wine, then combined with the squash and served in the roasted shells, topped with Parmesan and parsley. This low-carb, gluten-free dish is perfect for a nutritious weeknight dinner or impressing guests with a restaurant-worthy presentation.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash (about 2 1/2 pounds)
• 2 teaspoons olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Shrimp Scampi

• 1 pound large shrimp (16/20 count), peeled, deveined, and tails removed
• 1 stick (8 tablespoons) unsalted butter, divided
• 1 tablespoon grated garlic (about 4 cloves)
• 1 teaspoon crushed red pepper flakes, plus more for serving
• 1/3 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped flat-leaf parsley, plus more for serving
• Freshly grated Parmesan cheese, for serving

Instructions

1. Preheat and Prepare Squash: Preheat the oven to 425°F (220°C). Cut the spaghetti squash in half widthwise using a serrated knife and scoop out the seeds with a spoon. Brush the flesh of each half with 1 teaspoon olive oil and season with 1/2 teaspoon kosher salt and freshly ground black pepper. Place the halves flesh-side down on a baking sheet and roast for about 45 minutes, until the flesh is tender and can be easily scraped with a fork and the edges just begin to brown.
2. Scrape Squash Strands: Remove the squash from the oven and scrape the flesh into a large bowl to separate into spaghetti-like strands. Cover the bowl with foil to keep warm, and reserve the roasted squash shells for serving.
3. Cook Shrimp: Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and season with salt and pepper. Melt 4 tablespoons of butter in the skillet. Add the shrimp and cook about 2 minutes per side, until they turn golden pink and are cooked through. Transfer the cooked shrimp to the bowl with the squash strands.
4. Make Garlic Butter Sauce: In the same skillet, melt 1 tablespoon of butter. Add grated garlic and 1 teaspoon crushed red pepper flakes; sauté until fragrant, about 30 seconds. Stir in the dry white wine and lemon juice and bring the mixture to a boil. Let it cook for about 1 minute until slightly thickened.
5. Finish Sauce and Combine: Remove from heat and stir in the remaining 3 tablespoons of butter and 1 tablespoon chopped parsley until the sauce is smooth and glossy. Pour this sauce over the shrimp and squash mixture and toss everything gently to combine thoroughly.
6. Assemble and Serve: Spoon the shrimp and squash mixture back into the reserved spaghetti squash shells. Top with freshly grated Parmesan cheese, additional parsley, and extra red pepper flakes to taste. Serve immediately and enjoy your elegant, healthy meal.

Notes

• Cutting the squash widthwise creates longer strands and better-shaped shells for serving.
• For a milder dish, reduce or omit the crushed red pepper flakes.
• Substitute shrimp with scallops or cooked chicken for variation.
• Additional vegetables like sautéed spinach, mushrooms, or cherry tomatoes can be stirred in for extra nutrition.
• Make ahead by assembling the boats, wrapping in foil, and reheating in the oven before serving.
• This dish is naturally gluten-free and low-carb, suitable for those diets.

Keywords: shrimp scampi, spaghetti squash, low carb dinner, gluten free, garlic butter shrimp, easy dinner, healthy seafood, roasted squash, light dinner, Italian-American