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Spaghetti Squash Shrimp Scampi Ready in 45 min · Yield 4 people
The shrimp cooks fast, so do all your prep first, zest the lemon, mince the garlic, chop the parsley, so you can focus on getting the shrimp to that perfect opaque stage without overcooking it. Roasting the spaghetti squash at high heat gives it a slightly caramelized edge that actually stands up to the buttery garlic sauce instead of getting lost.
Spaghetti Squash Shrimp Scampi Print / PDF Cook mode
Yield: 4 people Prep: 20 min Cook: 25 min Total: 45 min
Skills you’ll practice: Everyday Knife Work ,Dicing & Mincing ,Roasting ,Sautéing ,Blooming Spices ,Seasoning & Balance
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1 Preheat your oven to 500 degrees F. 2 Cut squash in half lengthways and scrape out the seeds and slimy part of the squash. (If this confuses you, google a video on how to prep a spaghetti squash) 3 Drizzle the inside of the squash with olive oil (about a tablespoon) sprinkle with salt & pepper. 4 Place the squash on a baking sheet and bake for 20 minutes uncovered. 5 Once the squash is done, grab a fork and scrape out the squash flesh to make spaghetti like strings, set aside. 6 Chop the leaves of the parsley into small pieces and place into a bowl. 7 Zest the lemon & add it to the parsley. 8 Juice lemon, set aside. 9 Mince garlic, set aside. 10 Preheat a skillet on medium heat. 11 If you are using frozen shrimp, let them sit under cold running water for 5 minutes in a colander. (Skip if they are fresh) 12 Once skillet is hot, add butter ( 4 tablespoons) & olive oil ( 1 tablespoon) 13 Add garlic & crushed red pepper to skillet, stir until fragrant. 14 Add shrimp to skillet, tossing occasionally. Cook through until opaque ( about 4 minutes). 15 Add the lemon juice, lemon zest & parsley to the shrimp, toss together. 16 Plate your noodle like squash and top with the Shrimp Scampi 17 Top with Parmesan cheese, salt, pepper & parsley. Your turn
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