Spaghetti Squash Shrimp Scampi



Spaghetti Squash Shrimp Scampi


Makes 8 servings
Per serving
2 vegetables
2 fats
1 protein serving
1.75 condiments



2 (3- to 3½-pound) spaghetti squashes – use 8 cups cooked squash

7 tablespoons butter, divided

5 pounds peeled and deveined large fresh shrimp

2 tablespoons shallots, minced

3 cloves garlic, minced

1 1/2 cup chicken broth – no wine on plan

2/3 cup light coconut milk

2 tablespoons capers

3 ½ teaspoons Purely Cajun Seasoning



Preheat oven to 375°. Line a baking sheet with aluminum foil.

Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.

In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.

Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining butter, coconut milk, capers and Purely Cajun seasoning. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.


Slightly adapted from

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