Lemon Garlic Shrimp Spaghetti Squash
Roasted spaghetti squash strands tossed with juicy shrimp, lemon zest, garlic butter and fresh parsley. A bright, satisfying seafood dinner with a fresh lemon finish.
- autumn
- dinner
- lemon garlic
- meat
- pasta alternative
- Pescatarian
- seafood
- seafood dinner
- shrimp
- spaghetti squash
- vegetable noodles
- Cuisine
- Italian-inspired
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- Garlic cloves-6 each
- Large raw shrimp-1 1/2 pounds
- Spaghetti squash-2 each
- Fresh lemon-1 each
- Unsalted butter-1/4 cup
- Fresh parsley-1/4 cup
- Olive oil-3 tablespoons
- Fine salt-1 teaspoon
- Ground black pepper-1/2 teaspoon
Heat the oven to 425°F. Wash your hands with soap and water. Scrub the squash under running water; rinse the lemon and parsley, then dry everything. Mince the garlic, chop the parsley, and measure 1 teaspoon lemon zest and 3 tablespoons lemon juice.
Carefully halve the squash lengthwise on a stable cutting board and scoop out the seeds. Rub the cut flesh with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on the baking sheet.
Cut the firm squash on a stable board and keep fingers clear while halving it.
Roast for 40–50 minutes, until the cut edges are lightly browned and a fork easily separates the flesh into strands. The strands should be tender but retain a little bite. Begin cooking the shrimp when the squash is nearly tender and has about 10 minutes left to roast.
Use oven mitts when handling the hot baking sheet.
Pat the shrimp thoroughly dry with paper towels and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Wash your hands and clean surfaces and utensils that touched the raw shrimp.
Keep raw shrimp separate from ready-to-eat ingredients, and wash hands and clean surfaces and utensils after contact.
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the shrimp in a single layer and cook for about 1 1/2–2 minutes per side, until pearly and opaque throughout and the thickest part reaches 145°F. Transfer to a clean plate. Repeat with the remaining 1 tablespoon olive oil and shrimp, adjusting the heat if the pan begins to smoke. Keep the cooked shrimp off the heat while finishing the squash.
Check that the thickest part of the shrimp reaches 145°F and transfer cooked shrimp to a clean plate.
Reduce the heat if the pan begins to smoke.
Let the roasted squash cool for about 5 minutes, until manageable. Use a fork to pull the flesh into strands, leaving the skins behind. Transfer the strands to the large bowl. If liquid collects in the bottom, leave it behind when transferring the strands to the skillet.
Let the roasted squash cool until manageable before pulling it into strands.
Reduce the skillet heat to medium-low. Add the butter and garlic and cook for 30–60 seconds, stirring, until fragrant but not browned. Add the squash strands and toss for 2–3 minutes, until hot and evenly coated. If the squash releases excess liquid, let it evaporate briefly before adding the shrimp.
Turn off the heat. Add the cooked shrimp and any accumulated juices, the measured lemon zest and juice, and all the parsley. Toss gently just until combined, without continuing to cook the shrimp. Divide evenly among four plates and serve immediately.
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