Embrace the cozy allure of autumn with our delectable Spaghetti Squash with Garlic Shrimp. This dish weaves the delicate strands of spaghetti squash with the rich, buttery flavors of garlic shrimp, creating a symphony of tastes perfect for a family dinner or a special seasonal gathering. The combination of textures and aromas will transport you to a warm, inviting table adorned with gourds and flickering candles, celebrating the beauty of the season.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup butter
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for about 40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and let cool slightly.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and butter. Cook, stirring constantly, for about 1 minute, or until the garlic is fragrant and the butter is melted. For a bit of heat, add red pepper flakes at this stage.
- Using a fork, scrape the spaghetti squash flesh to create long strands. Transfer the strands to the skillet with the garlic butter sauce and toss to coat evenly.
- Add the cooked shrimp back to the skillet and gently toss to combine. Season with additional salt and black pepper to taste.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Helpful Tips
- For a quicker meal, prepare the spaghetti squash in advance and store it in the refrigerator. Reheat it before tossing with the garlic shrimp.
- If you prefer a bit more sauce, add a splash of chicken broth or white wine while cooking the garlic.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat before serving.
Ingredient Substitutions
- For a dairy-free version, replace the butter with additional olive oil or a dairy-free butter alternative.
- Use zucchini noodles (zoodles) as a low-carb alternative to spaghetti squash.
Pairings and Complementary Dishes
This dish pairs beautifully with a crisp green salad and a glass of chilled Sauvignon Blanc. If you’re looking to add more warmth to your table, try serving it alongside roasted seasonal vegetables or a hearty garlic bread.
We hope this Spaghetti Squash with Garlic Shrimp recipe brings warmth and joy to your table. Don’t forget to share your culinary creations using #ZynahzRecipes or tag @Zynahz on Instagram. We’d love to hear your feedback on our website, https://www.zynahz.com/. Subscribe to our newsletter for more delicious updates and follow us on social media for daily inspiration. Happy cooking!
