Shrimp Scampi Spaghetti Squash
Total Time
1 hour 15 minutes
Prep Time
20 minutes
Cook Time
55 minutes
Rating
4.96 out of 5 stars
(50)
Ingredients
4 servings
- 1 ¼ pounds large shrimp, peeled and deveined
- 1 ½ teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 cups baby spinach
- ½ cup fresh basil leaves, chiffonade
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
Step 3
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Step 4
Remove from oven and let rest until cool enough to handle.
Step 5
Using a fork, scrape the flesh to create long strands.
Step 6
Season shrimp with paprika, salt and pepper, to taste.
Step 7
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
Step 8
Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
Step 9
Serve immediately, topped with shrimp and garnished with Parmesan, if desired.
Step 10
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