Cooking Tips for Perfect Shrimp Scampi Spaghetti Squash
To get the best texture from your spaghetti squash, make sure to roast it until it is tender but not too soft. A good way to check is to pierce the skin with a fork. If it goes in easily, it’s ready. For the shrimp, use fresh or thawed shrimp for the best flavor. Avoid overcooking, as shrimp can become rubbery quickly. Sauté them just until they turn pink and opaque. Adding a splash of white wine to the pan while cooking the shrimp can elevate the dish even more. It adds depth and balances the richness of the butter.
Serving Suggestions and Variations
This dish is versatile and can be served in various ways. For a heartier meal, pair it with a side salad or steamed vegetables. A sprinkle of fresh parsley or basil on top adds a nice touch and a burst of flavor. If you’re in the mood for something different, try adding a pinch of red pepper flakes for a spicy kick. You can also swap shrimp for other proteins like chicken or scallops. For a vegan twist, use sautéed mushrooms or chickpeas instead of shrimp, and a plant-based butter alternative. These variations keep the dish exciting and cater to different dietary preferences.
Frequently Asked Questions
What can I use instead of white wine?
Chicken stock works great as a substitute for white wine in this recipe. It keeps the dish flavorful without the alcohol.
How do I store leftovers?
Leftover shrimp scampi spaghetti squash can be stored in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave.
Can I make this dish ahead of time?
You can roast the spaghetti squash and prepare the shrimp mixture ahead of time. Just combine them when you’re ready to serve, so everything stays fresh and delicious.
What are some good side dishes to serve with this?
A simple green salad or some garlic bread pairs nicely with this dish. You could also add a side of steamed vegetables for a well-rounded meal.
What should I do if the shrimp turns rubbery?
Shrimp cooks quickly, so keep an eye on them. If they turn pink and opaque, they’re ready. Cooking them just until done prevents that rubbery texture.
Shrimp Scampi Spaghetti Squash
Ingredients
- 1 spaghetti squash (about 3 lbs)
- 4 tbsp butter
- 4 tbsp olive oil plus more for brushing
- 1 small shallot minced
- 2 cloves of garlic minced
- 1 lb shrimp peeled and deveined
- 1/2 cup white wine (can substitute with 1/2 cup of chicken stock)
- Juice of 1 lemon
- salt and pepper to taste
- 1/4 cup chopped parsley plus more for garnish
Instructions
Cooking the spaghetti squash
- Preheat oven to 400º F
- With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.
- Microwave the squash for 5 minutes. This step is done so that the squash is easier to cut in a half. Allow to cool.
- Carefully cut the squash in a half. Scoop out the seeds.
- Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
- Place the two halves cut side down on a baking sheet lined with parchment paper.
- Roast the squash until tender, about 30 minutes.
Cooking the shrimp
- While the spaghetti squash is cooling down, heat a large skillet over medium-high heat. Melt 2 tbsp butter and 2 tbsp olive oil.
- Add shallots, garlic and red pepper flakes and cook until shallots are translucent, about 3 minutes.
- Season shrimp with salt and pepper and add to the skillet. Cook until shrimp has turned pink, about 3 minutes.
- Remove shrimp from the skillet and set aside.
- Add wine (or chicken stock) and lemon to the pan. Bring to a boil. Add the remaining 2 tbsp butter and olive oil.
- Stir until butter has melted. Stir in the parsley and return the shrimp to the skillet.
Putting it together
- Using a fork, scrape the insides of the squash to create a spaghetti-like texture.
- Carefully transfer the contents of the spaghetti squash to the large skillet and mix with the shrimp. Alternatively, you may serve directly on the spaghetti squash halves by transferring half of the shrimp mixture to each squash half. Garnish with more parsley. Serve and enjoy!
Notes
Nutrition
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