Martha Stewart Spaghetti-Squash Shrimp Scampi uses an easy low carb trick: cut the squash into rounds before roasting. Every strand comes out long and golden, then gets tossed with garlic, white wine, butter, and Fresno pepper for a healthy fall family dinner.
Serve it with crusty bread to catch every drop of the garlicky shrimp sauce. The key is salting the squash rounds and letting them drain before roasting, which keeps the strands from turning soggy.
Martha Stewart Spaghetti-Squash Shrimp Scampi
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings45
minutes35
minutes290
kcalCaramelized spaghetti squash strands in a glossy wine-butter sauce with tender, pink shrimp and a kick of fresh Fresno pepper.
Ingredients
1 spaghetti squash (2 1/2 pounds), cut into 1-inch rounds and seeded
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 pound large shell-on shrimp (21 to 28)
2/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, divided
3 garlic cloves, minced (1 tablespoon)
1 Fresno, jalapeno, or serrano pepper, very thinly sliced (2 tablespoons), ribs and seeds removed for less heat (or ½ teaspoon red pepper flakes)
1/4 cup chopped parsley leaves
Crusty bread and salted butter, for serving (optional)
Directions
- Prep the squash rounds: Preheat oven to 400˚F. Arrange squash rounds on a rimmed baking sheet lined with a wire rack. Generously season both sides with salt; let stand 20 minutes. Pat slices dry, remove wire rack, and wipe baking sheet dry. Rearrange slices on sheet in a single layer, brush both sides with oil, and season with pepper.
- Roast and shred: Roast until just tender and golden brown in places, about 40 minutes. Let cool slightly. When cool enough to handle, peel and discard squash skins, then shred strands into long “noodles” using two forks. You should have about 4 cups.
- Make shrimp stock: Peel and devein shrimp. Combine shrimp shells and wine in a small saucepan. Bring to a boil. Remove from heat and let cool 15 minutes. Strain, discarding shells and reserving wine mixture.
- Cook the shrimp: Heat oil and 2 tablespoons butter in a large, straight-sided skillet over medium. When butter melts, add garlic and chili pepper. Cook, stirring, until fragrant, about 30 seconds. Add shrimp to skillet in an even layer, season, and cook, stirring a few times, until shrimp are just cooked through, 3 to 4 minutes.
- Add wine and squash: Add wine mixture and remaining tablespoon butter to skillet and bring to a simmer. Add squash and gently toss to evenly combine with shrimp mixture.
- Toss with parsley and serve: Remove from heat and toss with parsley. Serve hot with crusty bread and salted butter.
FAQs
Can I use regular pasta instead of spaghetti squash?
Yes, thin spaghetti or angel hair works well. Cook 8 ounces to al dente, then toss it with the shrimp and sauce in the skillet. The swap adds about 200 calories per serving and takes the dish from low carb to a traditional pasta dinner.
What is the best way to store leftover spaghetti squash shrimp scampi?
Keep the leftovers in an airtight container in the fridge for up to 3 days, but store the squash and shrimp together in the sauce so the strands stay moist. Reheat gently in a skillet over medium-low with a splash of water or wine, since the microwave can make shrimp rubbery.
How do I keep the spaghetti squash from getting soggy?
Salt the squash rounds before roasting and let them drain for a full 20 minutes on a wire rack. Pat them completely dry before oiling and roasting, because any leftover moisture steams instead of caramelizing. Cutting into rounds instead of halves also helps since the thinner pieces release more steam in the oven.
Can I make this with frozen shrimp?
Frozen shrimp work fine as long as you thaw them first in cold water for about 15 minutes, then pat dry. Shell-on shrimp in the 21 to 28 count per pound give you shells for the quick wine stock, which adds a lot of flavor. If you buy peeled shrimp, skip the stock step and just add the wine directly to the skillet.
What can I use instead of Fresno pepper?
A jalapeno or serrano pepper gives a similar fresh heat, and the original recipe lists all three as interchangeable. For a milder version, remove the ribs and seeds before slicing. You can also substitute 1/2 teaspoon red pepper flakes if fresh peppers are not available.
