Anaheim Shrimp Scampi with Spaghetti Squash

The clatter of pots and pans, the fragrant steam rising from the stovetop, the sizzle of garlic in butter – these are the sounds and smells that defined Sunday dinners at my grandmother’s. She always made a version of shrimp scampi, simple and satisfying. While she usually served it with angel hair pasta, I remember one time, when my grandfather was attempting a new diet, she swapped the pasta for spaghetti squash. It was surprisingly delicious! This recipe, inspired by that memory and tweaked for a healthier take, brings back all the warmth and comfort of those family gatherings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: Approx. 6 cups
• Dietary Type: Low Carb

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 tablespoon white wine
• 2 ounces asiago cheese, cut into small cubes
• 1 avocado, diced large
• 3 lbs spaghetti squash, cooked
• ¼ lb (4 tablespoons) butter, softened
• 1 tablespoon garlic, minced
• 2 tablespoons red onions, minced
• 1 tablespoon parsley, minced
• ½ teaspoon garlic powder
• 1 tablespoon kosher salt
• ¼ teaspoon black pepper, ground
• 1 dash white pepper
• 1 dash Worcestershire sauce
• 1 lemon, juice of

Equipment Needed

• Large sauté pan
• Mixing bowl
• Cutting board
• Knife

Instructions

1. First, prepare the seasoned butter. In a mixing bowl, thoroughly mix together the softened butter, minced garlic, minced red onions, minced parsley, garlic powder, kosher salt, ground black pepper, white pepper, and a dash of Worcestershire sauce. Ensure all ingredients are evenly distributed throughout the butter.

2. Next, divide the seasoned butter into two portions: approximately 2/3 in one portion and the remaining 1/3 in another.

3. Place the larger portion (2/3) of the seasoned butter in a large sauté pan over medium heat. Allow the butter to melt completely, creating a flavorful base for the shrimp. Be careful not to burn the butter.

4. Add the peeled and deveined raw shrimp to the melted seasoned butter in the sauté pan. Toss the shrimp gently to coat them evenly with the butter.

5. Cook the shrimp for approximately 2 minutes, stirring occasionally, until they begin to turn pink and opaque on one side.

6. Turn the shrimp to cook the other side. Add the white wine to the pan, allowing it to deglaze the pan and infuse the shrimp with its flavor.

7. Continue to cook for another 2 minutes, or until the shrimp are fully cooked, pink, and opaque throughout. Avoid overcooking the shrimp, as they can become rubbery.

8. Remove the sauté pan from the heat.

9. Add the remaining portion (1/3) of the seasoned butter, the asiago cheese cubes, and the large-diced avocado to the pan with the cooked shrimp.

10. Toss the mixture gently to combine all ingredients. The residual heat from the shrimp and pan will melt the remaining butter and slightly soften the asiago cheese and avocado, creating a creamy and flavorful sauce.

11. Pour the shrimp scampi mixture over the cooked spaghetti squash strands. Toss gently to ensure the spaghetti squash is evenly coated with the sauce, shrimp, cheese, and avocado.

12. Squeeze the juice of one lemon over the dish, adding a bright and zesty finish.

13. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t Overcook the Shrimp: Overcooked shrimp are rubbery and unpleasant. Watch carefully and remove them from the heat as soon as they turn pink and opaque.
• Use Fresh Ingredients: Fresh garlic, parsley, and lemon juice make a significant difference in the flavor of this dish.
• Adjust Seasonings to Taste: Feel free to adjust the amount of salt, pepper, and garlic powder to your liking.
• Spaghetti Squash Tip: To easily cook spaghetti squash, halve it lengthwise, remove the seeds, and roast it cut-side down on a baking sheet at 400°F (200°C) for 45-60 minutes, or until the flesh is easily pierced with a fork. Then, use a fork to shred the squash into spaghetti-like strands. You can also microwave it by cutting it into several pieces and microwaving until soft.
• Make it Ahead: You can cook the spaghetti squash ahead of time. Store it in the refrigerator until ready to use. The seasoned butter can also be prepared in advance.
• Spice it Up: Add a pinch of red pepper flakes to the seasoned butter for a touch of heat.

Serving & Storage Suggestions

Serve the Anaheim Shrimp Scampi immediately after preparing to enjoy the best flavor and texture. Garnish with extra fresh parsley or a lemon wedge for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scampi in a skillet over low heat, stirring occasionally, until heated through. Avoid overheating, as the shrimp can become tough. Reheating in the microwave is also an option, but the texture may be slightly altered. The avocado may brown slightly upon storage, but it is still safe to eat. I don’t recommend freezing this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523 kcal	N/A
Fat	34.3 g	52%
Saturated Fat	16.4 g	82%
Cholesterol	233.8 mg	77%
Sodium	2139.4 mg	89%
Carbohydrate	31.6 g	10%
Fiber	3.6 g	14%
Sugars	1 g	4%
Protein	26.9 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the butter with olive oil or a dairy-free butter alternative. Omit the asiago cheese or replace it with a plant-based cheese alternative.
• Cheese Variations: Instead of asiago cheese, try using Parmesan, Romano, or even a sprinkle of feta for a different flavor profile.
• Vegetable Additions: Add other vegetables like bell peppers, mushrooms, or zucchini to the scampi for extra nutrients and flavor. Sauté them along with the shrimp.
• Herb Variations: Experiment with different herbs like basil, oregano, or thyme in the seasoned butter.
• Spice Level: Adjust the amount of red pepper flakes (if using) to control the level of spiciness.
• Wine Substitute: If you don’t have white wine on hand, you can use chicken broth or vegetable broth as a substitute. Add a squeeze of lemon juice for acidity.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.

Q: How do I know when the spaghetti squash is cooked properly?
A: The spaghetti squash is done when the flesh is easily pierced with a fork and the strands can be easily pulled apart.

Q: Can I make this recipe without the white wine?
A: Yes, you can omit the white wine. Substitute it with an equal amount of chicken broth or vegetable broth. A squeeze of lemon juice will help to balance the flavors.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables like bell peppers, mushrooms, or zucchini to the scampi for extra nutrients and flavor. Sauté them along with the shrimp.

Q: Can I use a different type of cheese?
A: Yes, you can experiment with different types of cheese. Parmesan or Romano would be excellent substitutes for asiago.

Final Thoughts

This Anaheim Shrimp Scampi with Spaghetti Squash is a delicious and healthy twist on a classic dish. It’s quick, easy to make, and packed with flavor. Whether you’re looking for a low-carb alternative or simply want to try something new, this recipe is sure to please. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback. Serve it with a crisp white wine for a complete and satisfying meal. Enjoy!