Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!
Butters was feeling under the weather today so he skipped daycare and stayed at home with me.
Which was probably not the best idea.
He threw up on the clean linens. While I was sleeping actually.
That was fun to wake up to.
So I went and ran a quick errand to grab a classic glazed yeast-raised donut from down the street.
You know, to get through the throw-up-linen-stress.
Shortly after, I made shrimp scampi for dinner.
But swapped out the pasta for spaghetti squash.
You know, to balance out that donut from earlier.
We have half the calories here, yet the shrimp is still perfectly buttery and garlicky.
And we’re not giving up the freshly grated Parm either.
- 1 ¼ pounds large shrimp, peeled and deveined
- 1 ½ teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 cups baby spinach
- ½ cup fresh basil leaves, chiffonade
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan
For the spaghetti squash
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Season shrimp with paprika, salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
- Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
- Serve immediately, topped with shrimp and garnished with Parmesan, if desired.