Food & Cooking Recipes Healthy Recipes Healthy Shrimp Recipes Spaghetti-Squash Shrimp Scampi Be the first to rate & review! In this light riff on classic shrimp scampi, squash noodles replace the twirling strands of spaghetti served with the dish. By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Published on December 30, 2024 Rate PRINT Share Close Photo: Murray Hall Prep Time: 45 mins Total Time: 1 hr 20 mins Servings: 4 Jump to recipe Our spaghetti squash shrimp scampi is a healthy riff on the classic shrimp dish. Swapping the usual pasta for spaghetti squash “noodles” is a genius move, made all the better with our game-changing technique: Cut the spaghetti squash into rounds—rather than horizontal halves—before roasting. This results in longer strands and gorgeous caramelization. Spaghetti squash sliced the typical way can get soffy, but our method turns out dryer noodles. They’re ideal for soaking up the unapologetically garlicky white wine-and-butter sauce. Be sure to serve this dish with plenty of crusty bread to sop up the extra sauce. 12 Shrimp Pasta Recipes You'll Want to Make for Dinner Tonight Spaghetti Squash Spaghetti squash is a type of winter squash. It’s an elongated round with hard yellow skin and weighs about 3 pounds. But unlike acorn or butternut or any other winter squash, its firm flesh transforms into strands when cooked, and these can be teased with a fork into long strands similar to noodles—a carb-free substitute for pasta that also happens to be low in calories. The flavor of spaghetti squash is milder and more floral than, say, butternut. How to Store Spaghetti Squash Spaghetti squash can be stored for up to two months in a cool, dry location like a pantry. They should not be stored in the refrigerator unless they have been cut into as they will not last as long in the cold. Roasting Spaghetti Squash When you cook spaghetti squash, you want the strands to be as long as possible, and that’s where our clever technique comes in: simply by cutting the spaghetti squash into rounds and roasting them rather than halving it and roasting yields longer strands. It also helps them to cook better and thus avoids the issue of soggy spaghetti squash Cook Mode (Keep screen awake) Ingredients 1 spaghetti squash (2 1/2 pounds), cut into 1-inch rounds and seeded Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for brushing 1 pound large shell-on shrimp (21 to 28) 2/3 cup dry white wine, such as Sauvignon Blanc 3 tablespoons unsalted butter, divided 3 clove garlic cloves, minced (1 tablespoon) 1 Fresno, jalapeno, or serrano pepper, very thinly sliced (2 tablespoons), ribs and seeds removed for less heat (or 1/2 teaspoon red pepper flakes) 1/4 cup chopped parsley leaves Crusty bread and salted butter, for serving (optional) Directions Prep squash rounds: Preheat oven to 400˚F. Arrange squash rounds on rimmed baking sheet lined with a wire rack. Generously season both sides with salt; let stand 20 minutes. Pat slices dry, remove wire rack, and wipe baking sheet dry. Rearrange slices on sheet in a single layer, brush both sides with oil, and season with pepper. Roast and shred: Roast until just tender and golden brown in places, about 40 minutes. Let cool slightly. When cool enough to handle, peel and discard squash skins, then shred strands into long “noodles” using two forks. You should have about 4 cups. Prep shrimp; make shrimp stock: Peel and devein shrimp. Combine shrimp shells and wine in a small saucepan. Bring to a boil. Remove from heat and let cool 15 minutes. Strain, discarding shells and reserving wine mixture. Cook shrimp: Heat oil and 2 tablespoons butter in a large, straight-sided skillet over medium. When butter melts, add garlic and chili pepper. Cook, stirring, until fragrant, about 30 seconds. Add shrimp to skillet in an even layer, season, and cook, stirring a few times, until shrimp are just cooked through, 3 to 4 minutes. Add wine and remaining butter; add squash: Add wine mixture and remaining tablespoon butter to skillet and bring to a simmer. Add squash and gently toss to evenly combine with shrimp mixture. Toss with parsley and serve: Remove from heat and toss with parsley. Serve hot with crusty bread and salted butter. Other Healthy Shrimp Recipes to Try Cream-Free Shrimp Alfredo Quick Spiced Shrimp With Garam Masala Cashew Shrimp Scandinavian Shrimp Salad Sautéed Shrimp With Arugula and Tomatoes Rate It PRINT