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Scrumptious Shrimp Scampi with Spaghetti Squash

Scrumptious Shrimp Scampi with Spaghetti Squash

2 (3-4 lb.) spaghetti squashes
8 T. butter, divided
2 lbs. medium to large fresh shrimp, peeled
2 large shallots, minced
3 T. garlic, minced
1 c. dry white wine
½ c. chicken broth
½ c. heavy whipping cream
¼ c. capers, drained
Creole seasoning
1 t. crushed red pepper flakes
Chopped fresh parsley, garnish

  1. Preheat oven 375.
  2. Line a baking sheet with foil and spray with PAM.
  3. Prick squashes all over with a fork.
  4. Place on baking sheet and roast until tender, about 1-2 hours, depending on size.
  5. Let cool 15 minutes, slice half lengthwise.
  6. Use fork to shred squash and place flesh in large bowl, discard seeds and skins.
  7. In large skillet, melt 1 T. butter. Add seasoned shrimp and cook until pink and firm, turning occasionally.
  8. Remove shrimp and set aside.
  9. Melt 1 T. butter again in skillet.
  10. Add shallots, garlic and cook for 5 minutes.
  11. Add wine and broth increase heat to high and reduce liquid to 2/3.
  12. Reduce heat to medium-low.
  13. Stir in remaining butter, cream, capers, seasonings, flakes. Taste to adjust to your likes.
  14. Cook until butter has melted and sauce is smooth.
  15. Stir in squash, shrimp and parsley.
  16. Serve immediately.
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