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Shrimp Scampi with Spaghetti Squash.

  • 3 cloves
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • 1 medium
    spaghetti squash
    black pepper
    butter, unsalted
    crushed red pepper
    extra virgin olive oil
  • 1
    Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil to make cleanup easier (optional).
  • 2
    Wash and dry the fresh produce.
    1 medium spaghetti squash
    ½ lemon
    ½ small bunch Italian (flat-leaf) parsley
  • 3
    Halve the squash lengthwise and scrape out the seeds. Rub each half with olive oil and season with salt and pepper. Place halves, cut side down, on a baking sheet.
    2 tsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 18 to 20 minutes.
  • 5
    While the squash cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer the parsley to a small bowl.
  • 6
    Grate all of the zest from the lemon, then juice the lemon. Add the zest and juice to the bowl with the parsley.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    3 cloves garlic
  • 8
    Preheat a skillet over medium heat.
  • 9
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 10
    Once the skillet is hot, add olive oil and butter and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
    3 tbsp butter, unsalted
  • 11
    Add the garlic and crushed red pepper to the skillet; stir until fragrant, 15 to 30 seconds.
    ⅛ tsp crushed red pepper
  • 12
    Add the shrimp to the skillet; cook, tossing occasionally, until opaque and cooked through, 2 to 4 minutes total.
  • 13
    Add the lemon zest, lemon juice, and parsley to the shrimp; season with salt and pepper and stir to combine.
    ¼ tsp salt
    ¼ tsp black pepper
  • 14
    Remove the squash from the oven and allow to cool slightly, about 5 minutes. Using a fork, scrape the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).
  • 15
    To serve, top the squash with the shrimp scampi. Enjoy!