Spaghetti Squash Shrimp Scampi
Spaghetti squash shrimp scampi is a mouthwatering meal that's surprisingly easy to make! This healthy recipe is perfect for a weeknight dinner.
- 1 medium spaghetti squash (about 2.5 pounds)
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 pound shrimp, deveined, peeled, thawed, and patted dry
- ¼ teaspoon red pepper flakes
- Juice and zest from 1 lemon
- ¼ cup white wine
- ¼ cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Roast the spaghetti squash.
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and ⅛ teaspoon salt.
Place the spaghetti squash halves cut-side down on the baking sheet and bake for 30-40 minutes (depending on the size), or until it's fork-tender. Let sit for 5 minutes and then use a fork to create "noodles" by scraping the sides of the squash.
Make the shrimp scampi.
In a large pan, heat remaining 1 tablespoon olive oil and butter until butter melts. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp and cook for 2 minutes per side. Season with salt and red pepper flakes.
Add lemon juice, lemon zest, and white wine. Let simmer for 2 minutes.
Add the spaghetti squash noodles into the pan and mix to combine. Top with parmesan cheese and parsley. Season with more salt and red pepper flakes if desired. Serve and enjoy!