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!
1 1/4 pounds large shrimp, peeled and deveined
1 1/2 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
1/2 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.