~disclosure: I recorded most of this for video, however the clip when everything was being put together is missing. I will re-record this in the future~
Shrimp scampi is hands down my wife’s favorite meal. Because of that, I’ve been looking for alternatives to making her dish in a healthier way. I find using spaghetti squash achieves that goal much better than some other options. The only down side is that it takes about 45 minutes to roast the squash. The flavor; however, pays off in dividends. I have to note; though, you’ll want to be a little heavier with your seasonings than you do using regular pasta.
So what do we need to make this:
1 pound of Louisiana Gulf Shrimp- preferred
1 spaghetti squash
1 diced shallot
5-6 toes of garlic – minced
3-4 garlic leaves- chopped
1 lemon juice
1/2 cup to 1 cup of white wine
1 cup or chicken stock
1 cup of freshly grated parmigiana
Salt pepper garlic powder
Crushed red pepper
Olive oil- the good stuff
Cayenne
3-4 tablespoon of butter
First thing to do is cut your squash in half – the short way not the long way. This will give you longer pasta strands.
Hollow out all of the seeds and loose flesh.
You should be left with a firm squash.
Brush all the exposed flesh with good olive oil and season with SPG
roast your squash OPEN SIDE UP at 350 for 35-44 minutes until it is fork tender
Take the squash out of the oven and let it rest for ten minutes
While it’s resting let’s make the sauce:
Have the shrimp already rinsed, dried and seasoned with SPG and a touch of cayenne. Set them on the side to get seasoning happy
In a hot pan add in olive oil, crushed red pepper, SPG, shallot and garlic.
Let that cook for a few minutes until fragrant then add in the wine and let it reduce by a third.
When the wine is reduced add in the stock and let that reduce by half.
Once the stock is reduced add in the shrimps and let them cook until they just start to turn punk then add in the butter, turn off the heat and walk away slowly.
Now back to the squash.
Take a fork and remove the flesh to the middle of the squash then dump in a bowl.
You’ll have what looks like spaghettis…
When you have all the squash noodles you need, take them to the sauce and dump them in with the basil.
Crank up the heat and toss everything together until we’ll incorporated.
When you are happy with the way the sauce and noodles have come together, turn off the heat, add the cheese and toss together until you get a creamy consistency.
Serve garnished with more cheese and a lemon wedge
—I love squeezing the lemon in the pasta, it really gives the flavors a punch-
