Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe

Introduction

Spaghetti Squash Scampi Boats put a fresh twist on the classic shrimp scampi by using tender roasted spaghetti squash instead of pasta. This dish combines succulent shrimp in a garlicky lemon butter sauce, all served inside the squash shells for a delicious and elegant presentation perfect for any occasion.

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). Carefully cut the spaghetti squash in half widthwise and scoop out the seeds. Brush the inside flesh with 1 teaspoon olive oil and season with 1/2 teaspoon salt and black pepper. Place the halves flesh-side down on a baking sheet and roast for about 45 minutes until the flesh is tender and easily scraped with a fork.
2. Step 2: Remove the squash from the oven and scrape the flesh into a large bowl, separating the strands. Cover with foil to keep warm and save the empty 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 of butter in the skillet, add the shrimp, and cook for about 2 minutes per side until pink and cooked through. Transfer the shrimp to the bowl with the spaghetti squash strands.
4. Step 4: In the same skillet, melt 1 tablespoon of butter, then add the grated garlic and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Pour in the white wine and lemon juice, bringing the mixture to a boil. Let it reduce slightly for about 1 minute.
5. Step 5: Remove the skillet from heat and stir in the remaining 3 tablespoons of butter and chopped parsley. Pour this sauce over the shrimp and squash mixture, tossing gently to combine.
6. Step 6: Spoon the shrimp and squash mixture back into the reserved spaghetti squash shells. Top with freshly grated Parmesan, additional parsley, and extra crushed red pepper flakes if desired. Serve immediately and enjoy!

Tips & Variations

• For longer strands and sturdier boats, cut the spaghetti squash widthwise instead of lengthwise before roasting.
• Swap shrimp for scallops or cooked chicken if preferred, or add sautéed spinach and cherry tomatoes for extra veggies.
• To make it richer, stir in a splash of cream or more Parmesan before assembling.
• If you don’t have white wine, substitute with chicken broth or vegetable broth.

Storage

Store leftover scampi boats wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to preserve texture and flavor. Avoid microwaving to prevent soggy squash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the spaghetti squash and cook the shrimp mixture a day ahead. Store components separately and reheat before assembling for the best texture.

Is spaghetti squash a good low-carb substitute for pasta?

Absolutely. Spaghetti squash provides a similar texture to pasta but with fewer carbs and more fiber, making it a great option for those watching their carbohydrate intake.

Garlicky Shrimp Scampi in Spaghetti Squash Shells Recipe

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★★★★★

4.9 from 130 reviews

Garlicky Shrimp Scampi in Spaghetti Squash Shells is a fresh and healthy twist on the classic shrimp scampi dish. Instead of pasta, tender roasted spaghetti squash strands serve as a low-carb, gluten-free base that soaks up a rich garlic butter, white wine, and lemon sauce. Succulent shrimp are seared to perfection and combined with the flavorful sauce before being nestled back into the baked squash shells. Topped with Parmesan and fresh parsley, this elegant yet simple dish is perfect for dinner parties or a cozy weeknight meal that feels indulgent without the heaviness of traditional pasta dishes.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Sautéing
• 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 and freshly ground black pepper, to taste

Shrimp Scampi

• 1 pound large shrimp (16/20), 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, for serving

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 425°F (220°C). Cut the spaghetti squash in half horizontally and scoop out the seeds with a spoon. Brush the cut sides of each half with 1 teaspoon of olive oil and season with 1/2 teaspoon kosher salt and freshly ground black pepper. Place the halves cut side down on a baking sheet. Roast for about 45 minutes until the flesh is tender and easily scraped into strands with a fork, with edges just browning.
2. Scrape and Reserve: Using a fork, scrape the flesh of the roasted squash into a large bowl to create spaghetti-like strands. Cover with foil to keep warm and set the empty squash shells aside as serving vessels.
3. Cook the Shrimp: Heat a large nonstick skillet over medium heat. Pat the shrimp dry and season with salt and pepper. Melt 4 tablespoons of butter in the skillet, then add the shrimp. Sear the shrimp for about 2 minutes per side until they turn golden pink and are cooked through. Transfer the shrimp into the bowl with the squash strands.
4. Make the Garlic Butter Sauce: In the same skillet, melt 1 tablespoon of butter. Add the grated garlic and crushed red pepper flakes. Sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, then bring the mixture to a boil. Let it cook for approximately 1 minute until slightly thickened.
5. Finish the Sauce: Remove the skillet from heat. Stir in the remaining 3 tablespoons of butter and the chopped parsley until the butter melts and the sauce is silky.
6. Combine and Fill: Pour the sauce over the shrimp and squash mixture. Toss well to combine thoroughly. Spoon the mixture evenly back into the reserved spaghetti squash shells.
7. Garnish and Serve: Top each squash shell generously with freshly grated Parmesan cheese, additional chopped parsley, and a sprinkle of crushed red pepper flakes if desired. Serve immediately and enjoy your elegant, low-carb shrimp scampi boats!

Notes

• Cutting the spaghetti squash horizontally gives longer strands and sturdy boats for serving.
• You can substitute scallops or cooked chicken for shrimp if preferred.
• Add sautéed spinach, mushrooms, or cherry tomatoes to increase vegetable content.
• For extra richness, stir in a splash of cream or more Parmesan cheese.
• Store leftovers in the refrigerator wrapped in foil and reheat in the oven to preserve texture and flavor.
• This dish is naturally gluten-free and low-carb, great for special diets.

Keywords: Shrimp Scampi, Spaghetti Squash, Low Carb, Gluten Free, Garlic Butter, Healthy Dinner, Italian American, Seafood, Summer Recipe