Spaghetti Squash Shrimp Scampi

This is a new take on Shrimp Scampi. Recipe came recommended to me by one of our BBQ friends, David Mauro.

Photo by Suzanne B.
Adapted from louisianacookin.com

PREP TIME

120

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

PREP TIME

120

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

Adapted from louisianacookin.com

Ingredients

  • 2

    (3- to 3 1/2-lb.) spaghetti squashes

  • 8

    Tbsp. butter, divided

  • 1 1/2

    lbs. peeled and deveined large fresh shrimp

  • 2

    lg. shallots, minced

  • 3

    cloves garlic, minced

  • 1

    c. dry white wine

  • 1/2

    c. chicken broth

  • 1/2

    c. heavy whipping cream

  • 2

    Tbsp. capers

  • 1

    tsp. Creole seasoning

  • 1/4

    tsp. crushed red pepper

  • 1/4

    c. chopped fresh parsley

Directions

1) Preheat oven to 375°. Line a baking sheet with aluminum foil. 2) Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 mins. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins. 3) In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside. 4) Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add wine and broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining 6 tablespoons butter, cream, capers, Creole seasoning, and red pepper. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.

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