Baked Shrimp Scampi with Spaghetti Squash
Lightened up Shrimp Scampi served over spaghetti squash instead of traditional pasta. Full of flavor, a great weeknight meal.
Ingredients
- 1 Medium spaghetti squash - about 2 pounds
- 1 ½ pounds shrimp peeled, deveined and tails still on. ( I like using 15-20 pound or 21-30 pound size shrimp)
For the Marinade
- 2 tablespoons Kerrygold unsalted butter melted
- Zest of one large lemon about a tablespoon
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- ¼ cup shallot diced (about 2 large)
- ½ cup fresh Italian parsley
- 1 teaspoon kosher or sea salt
- ½ teaspoon fresh ground black pepper
- ¾ cup organic chicken broth
- 1 tablespoon white wine vinegar
To Finish:
- 1 cup Kerrygold cheese divided ( ½ cup Skellig, ½ cup reduced fat Dubliner)
- Italian parsley for garnish
Instructions
Make the Squash
- Preheat oven to 400 Deg F.
- Cut the squash in half lengthwise, scoop out seeds, place cut side down in a baking dish and fill halfway up the sides of the squash with water. Bake 30-40 min or until the tops of the squash indent when you press on them.
- Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in ¾ cup of the cheese.
- Spread the squash mixture in an even layer in a 9x13 baking pan and set aside.
Make the marinade:
- While the squash is halfway through roasting marinate the shrimp. Peel and devein the shrimp and place in a medium bowl. You can leave the tails on if you like. To save time find shrimp already deveined.
- In a small bowl whisk together the melted butter, lemon zest and juice, garlic, shallots, Italian parsley, salt, pepper, chicken broth and vinegar. Pour the marinade over the shrimp and let sit for 20 min.
Assemble and Bake:
- Spread the shrimp mixture over the top of the squash, and pour any remaining marinade over the pan. Bake at 400 deg. for 20 min or until the shrimp start to turn pink. Sprinkle the remaining cheese over the top and bake for another 5 minutes. Remove from the oven and sprinkle some more chopped Italian parsley over the top. Serve immediately.
Video
Notes
If you can't find the Kerrygold cheeses I used, you can replace with any reduced fat cheese of your liking.
You can roast the squash a day ahead of time, shred and keep in an airtight container. Heat up before adding the cheese and placing in the baking dish when you are ready to bake.