Easy 72 min

Shrimp Scampi with Spaghetti Squash

asian european greek italian korean mediterranean middle eastern region main drink spicy sour savory umami medium medium

Prep

21 min

Cook

51 min

Total

72 min

Ingredients (9)

6 tablespoons olive oil, divided g

1 small spaghetti squash, halved and seeded g

salt and ground black pepper to taste g

4 cloves garlic, minced g

1 pound uncooked medium shrimp, peeled and deveined g

1 pinch red pepper flakes, or to taste g

1 lemon, juiced g

½ lemon, zested g

2 tablespoons chopped fresh parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.

Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.