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Spaghetti Squash Shrimp Scampi

  • 25 m
  • 25 m
Hilary Meyer
“Give buttery shrimp scampi a healthy update with delicately sweet spaghetti squash. The parsley-flecked squash "noodles" slash calories, add fiber and leave this classic dish still plenty decadent.”


    • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon minced garlic
    • ½ teaspoon salt, divided
    • ⅓ cup dry white wine
    • 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on, if desired
    • 1 tablespoon lemon juice
    • ¼ cup chopped fresh parsley
    • 2 tablespoons unsalted butter
    • ¼ teaspoon ground pepper
    • ¼ cup shredded Parmesan cheese
    • Lemon wedges for serving


  • 1 Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
  • 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and ¼ teaspoon salt; cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
  • 3 Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019