Shrimp scampi is one of my absolute favorite dishes so I decided to make a healthier version (minus the pasta). It took me a few attempts to make this perfect, and now I am obsessed with this sauce, give it a try and let me know if you have any suggestions!

If you want to use regular spaghetti, you’re more than welcome to do that, just make sure you cook the spaghetti per the package’s directions.

Enjoy!

Click on the image or “continue reading” to see the recipe

Serves 4

Ingredients

• 1 spaghetti squash
• 2 medium sized shallots, cut lengthwise, then into strips
• 8 cloves garlic – minced
• 2 tbsp olive oil (1 for squash, 1 for shrimp)
• 1 lb of uncooked shrimp – remove shell and devein
• ¾ cup dry white wine
• ⅓ cup chicken broth
• 2 tbsp creme fraiche
• 2 tbsp of capers
• Juice of 2 medium lemons
• 1 tsp dried basil leaves
• 1/2 tsp red pepper flakes
• 4 tbsp butter
• Parsley for garnish (optional)
• Parmesan for garnish (optional)

Kitchen Tools Used

• Garlic Grinder
• Chefs Knife
• Mesh Strainer

Instructions

1. Pierce spaghetti squash all over with a fork
2. Microwave for 8 minutes and let cool
3. Cut in half lengthwise and de-seed using a spoon
4. Preheat oven to 350 and put spaghetti squash on baking sheet flat side up
5. Drizzle with 1 tbsp of olive oil , sprinkle with salt and pepper, and bake for 30 minutes
6. While the squash is cooking, heat up 1 tbsp of olive oil on medium heat
7. Cook garlic and shallots for about 5 minutes, stirring occasionally
8. Increase heat to high and add in the wine and broth – reduce the liquid by two-thirds (about 5-7 minutes)
9. Reduce the heat to medium-low and stir in the cream, capers, red pepper flakes, basil leaves, 2 tbsp butter, and lemon
10. Heat 2 tbsp butter in another skillet on medium heat
11. Once the butter is melted add in shrimp – cook until pink and firm (about 3 minutes on each side)
12. Remove squash from oven and scrape out inside with a fork and place directly into a mesh strainer
13. Use a paper towel to drain the excess water from the squash by pushing down the squash into the strainer
14. Once you plate the squash, pour the sauce over it and add the shrimp.
15. Top with parsley and parmesan cheese (optional)