Shrimp Scampi Spaghetti Squash

 

1 1/4 pounds large shrimp, peeled and deveined

1 1/2 tsp. smoked paprika

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. olive oil

3 cloves garlic, minced

1 shallot, minced

3 C. baby spinach

1/2 C. fresh basil leaves, chiffonade

1 T. freshly squeezed lemon juice

2 T. freshly grated Parmesan

 

1 (2-3 pounds) spaghetti squash

2 T. olive oil

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands. Season shrimp with paprika, salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through, and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice, season with salt and pepper, to taste. Serve immediately, topped with shrimp and garnished with Parmesan, if desired.