Garlic Butter Shrimp with Spaghetti Squash

Name: Garlic Butter Shrimp with Spaghetti Squash
Cook time: 18 min
Yield: 4 servings
Cuisine: italian
Ingredients: 15 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper divided; 4 g kosher salt divided; 1 g black pepper divided; 15 ml olive oil divided; 20 g unsalted butter divided; 680 g shrimp peeled and deveined, tails on or off; 20 g unsalted butter divided; 12 g garlic minced; 1 g red pepper flakes optional; 60 ml dry white wine optional; 30 ml lemon juice freshly squeezed; 1000 g spaghetti squash halved lengthwise, seeded; 8 g flat-leaf parsley chopped; 20 g parmesan cheese finely grated, optional garnish

This main course roasts spaghetti squash until it pulls into strands, then tops it with shrimp quickly sautéed in garlic butter and a small pan sauce. It eats like a lighter pasta bowl without pasta and finishes with lemon, parsley, and optional parmesan.

By Julienne

Garlic Butter Shrimp with Spaghetti Squash

Cook time: 18 minutes

Servings: 4

Ingredients

15 ml olive oil divided
3 g kosher salt divided
1 g black pepper divided
4 g kosher salt divided
1 g black pepper divided
15 ml olive oil divided
20 g unsalted butter divided
680 g shrimp peeled and deveined, tails on or off
20 g unsalted butter divided
12 g garlic minced
1 g red pepper flakes optional
60 ml dry white wine optional
30 ml lemon juice freshly squeezed
1000 g spaghetti squash halved lengthwise, seeded
8 g flat-leaf parsley chopped
20 g parmesan cheese finely grated, optional garnish

Instructions

Heat the oven to 230 C. Line a rimmed sheet pan. Halve the spaghetti squash lengthwise, scoop out the seeds, then brush the cut sides with 15 ml olive oil and season with 3 g salt and 1 g black pepper. Squash is oiled and seasoned evenly; oven is fully preheated.
Place the squash cut-side down on the sheet pan and roast until the flesh is tender enough to shred with a fork, about 15 to 18 minutes depending on thickness. While it roasts, pat the shrimp dry and season them with the remaining 4 g salt and 1 g black pepper. Squash strands pull apart easily with a fork; shrimp are evenly seasoned.
Set a large skillet over medium-high heat. Add the remaining 15 ml olive oil and 20 g butter. When the butter foams, add the shrimp in a single layer and cook for about 1 minute per side until just opaque and lightly curled. Shrimp are pink, opaque, and just firm, not rubbery.
Add the garlic and red pepper flakes, if using, and stir for 20 to 30 seconds just until fragrant. If using white wine, add it now and simmer 30 to 45 seconds to reduce slightly. Add the remaining 20 g butter and the lemon juice, then toss to make a glossy sauce. Garlic smells fragrant but not browned; sauce looks glossy and lightly emulsified.
Remove the squash from the oven. Use a fork to scrape the flesh into strands, then divide the squash among plates or a shallow serving bowl. Spoon the shrimp and pan sauce over the top, add parsley, and finish with parmesan if desired. Squash is fluffy and strand-like; dish is hot and sauced throughout.