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Grilled Spaghetti Squash Shrimp Scampi

Grilled spaghetti squash shrimp scampi topped with parmesan cheese and red pepper flakes, in a bowl.
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5 from 18 reviews

Traditionally served over pasta, shrimp scampi gets a low-carb, healthy twist with Grilled Spaghetti Squash Shrimp Scampi. Step-by-step instructions for how to grill spaghetti squash, as well as alternative cooking methods, can be found in the post below.

Ingredients

Scale
  • 1 medium-sized spaghetti squash
  • 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 pound raw shrimp - peeled and deveined
  • 1/4 cup fresh parsley
  • 1/4 cup lemon juice
  • Optional ingredients: shredded parmesan cheese, red pepper flakes

Instructions

  1. Prepare your spaghetti squash for grilling.  Cut the stem off the squash and then cut the spaghetti squash in half length-wise.  Use a spoon to scrape the seeds and “guts” out.  
  2. Preheat your gas grill to about 450°F.  Place the spaghetti squash cut side up over indirect heat.  Grill the spaghetti squash for 40-45 minutes, or until the inside of the squash is fork tender.
  3. While the squash is grilling, make the shrimp scampi inside on your stovetop.  Add the butter and olive oil to a medium-sized skillet over low-medium heat.  After the butter has melted, add the minced garlic.  Cook the garlic for 1 minute, until soft and fragrant.  
  4. Add the dry white wine, salt, and pepper.  Cook the sauce for an additional 2-3 minutes, until the wine has come up to a simmer and slightly reduced.   
  5. Add the raw shrimp to the skillet.  Saute the shrimp until they’re cooked through.  The shrimp will cook in about 3 minutes.  Flip the shrimp over halfway through cooking time.  You’ll know your shrimp is fully cooked when the shrimp have turned light pink, they’re firm to the touch and have curled up into a “C” shape.    
  6. Remove the skillet from the heat.  Stir in the lemon juice and fresh parsley.  
  7. When your spaghetti squash is done grilling, carefully remove the cooked spaghetti squash from the skin.  A fork works well to pull the strands of squash out.  Transfer the shredded squash to a large serving bowl. 
  8. Pour the shrimp scampi over top of the squash and lightly toss it all together.  Serve with a generous handful of shredded parmesan cheese and a pinch of red pepper flakes.  Enjoy! 

Notes

  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice. 

Nutrition

Find it online: https://sugarandsnappeas.com/grilled-butter-garlic-shrimp-and-spaghetti-squash/