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Spaghetti Squash Scampi

Spaghetti Squash Scampi
Spaghetti Squash Scampi The can of beverage that pairs with this recipe

Spaghetti Squash Scampi


Prep Time 25 minutes

● 1 - Spaghetti Squash

● 1 Lb - Shrimp, shell-less

● 3 Tablespoons - Unsalted Butter

● ¾ cup - Dry White Wine

● 3 Tablespoons - Olive Oil

● ⅓ cup - Fresh Parsley

● ¼ teaspoon - Red Pepper Flakes

● ½ ea - Lemon

● ¾ teaspoon or to taste - Salt

● 3 Tablespoons - Unsalted Butter

● Pinch - Pepper


Total Time 1 hour

1. Cut Spaghetti Squash in half. Discard the seeds. Brush olive oil on the inside of the squash and season with salt and pepper. Place the squash bottom side down on a baking sheet and roast in the oven at 375 F for 45 minutes or until tender. Once done, set aside to cool.

2. Reduce the oven temperature to 350 F. You will use it for the shrimp scampi.

3. In a pot over medium heat, add the olive oil; once the oil is hot, add the garlic and let it cook for 2 minutes. Once the garlic has infused its flavor into the olive oil, add the butter. Once the butter has melted, add the red chili flakes and cook for another 3 minutes. Set aside.

4. In a baking pan, place your shrimp. Pour over your hot butter. Top it off with chopped parsley and bake at 350 F for 12 minutes.

5. Serve by shredding the spaghetti squash and topping it off with shrimp scampi.


The can of beverage that pairs with this recipe