This Easy Shrimp Scampi Spaghetti dish turned out to be one of the easiest, fastest and the most delicious weeknight dinners. My family absolutely loved it.
Spaghetti squash is a favorite ingredient for those seeking a low-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. When you cut the squash lengthwise, you cut each strand in half, which makes for shorter, and often soggy, “spaghetti.” Try this instead: Cut the squash into rings to preserve the length of the strands.
Shrimp Scampi Spaghetti
- 3 cups baby spinach
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons freshly grated Parmesan
- 1 ¼ pounds large shrimp peeled and deveined
- 3 cloves garlic minced
- 1 shallot minced
- 1 ½ teaspoons smoked paprika
- ½ cup fresh basil leaves chiffonade
- 1 tablespoon freshly squeezed lemon juice
For The Spaghetti Squash:
- 1 (2-3 pounds) spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Season shrimp with paprika, salt and pepper, to taste.
- 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.
- 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.
- Serve immediately, topped with shrimp and garnished with Parmesan, if desired.