Spaghetti Squash Sauteed with Shrimp
Transform your weeknight dinner routine with this vibrant and flavorful Spaghetti Squash Sautéed with Shrimp recipe! This low-carb, gluten-free delight features tender, roasted spaghetti squash tossed in a buttery garlic-lemon sauce with a hint of red pepper flakes for gentle heat. Juicy, pan-seared shrimp take center stage, creating a protein-packed dish that’s as nutritious as it is delicious. Fresh parsley adds brightness, while a sprinkle of optional parmesan cheese provides a savory finish. With only 15 minutes of prep time and simple, wholesome ingredients, this recipe is perfect for anyone looking to enjoy a lighter take on classic pasta dishes without sacrificing bold flavor. Serve it hot for a satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.
Drizzle the inside of each squash half with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the flesh is tender and easily pulls apart into strands with a fork.
While the squash is baking, prepare the shrimp. Pat them dry with paper towels and season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until the butter is melted and bubbling.
Add the minced garlic to the skillet and sauté for 30 seconds, being careful not to burn it.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter, lemon juice, and red pepper flakes. Stir to combine, scraping up any browned bits from the bottom of the pan.
Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet with the sauce.
Toss the spaghetti squash in the sauce until evenly coated. Add the cooked shrimp back to the skillet and mix gently to combine.
Remove from heat and sprinkle with chopped parsley. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 4607 mg | 200% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 30.3 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2769 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
