This dish combines two of my favorite things: Louisiana gulf shrimp and roasted squash. Don't let the spaghetti-like looks fool you, roasted spaghetti squash imparts the same sweet, slightly nutty flavor of any roasted squash. And the slight sweetness of the squash happens to pair perfectly with the sophisticated flavors and creamy sauce in the shrimp scampi.
This dish does take a little time to prepare, but that's only because it takes the squash quite a while to cook--about 1 hour 20 minutes. Once your squash is prepared, the dish can be made fairly quickly. At the end of preparing this, I tasted it to see if it needed more seasoning, and I couldn't stop eating it--always a good sign on just how tasty the dish is!
- 2 spaghetti squash
- 2 tablespoons olive oil
- 1½ pounds raw shrimp, peeled
- 1 teaspoon creole seasoning, divided
- 1/2 teaspoon paprika
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 cup white wine
- ½ cup chicken broth
- 6 tablespoons butter
- ½ cup heavy whipping cream
- 2 tablespoons capers
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh parsley
- Preheat oven to 375F. Prick squash all over with a fork. Place on a foil-lined baking sheet, and roast in a 375F oven until done, about one hour 20 minutes. Remove from the oven and let cool for 20 minutes.
- Once the vegetables are cool enough to be handled, slice them in half and remove the seeds and pulp. Using a fork, grate the squash into a large bowl so that it comes out in spaghetti-shaped strings. Set the squash aside while you prepare the shrimp scampi.
- Season the shrimp with 1/2 teaspoon creole seasoning and 1/2 teaspoon paprika.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp and cook about two minutes per side. The shrimp should be pink and cooked through. Remove shrimp and set aside.
- Heat the remaining tablespoon of olive oil in skillet over medium heat. Add the shallots and garlic; cook stirring occasionally for 6 minutes. Add wine and broth and increase the heat to high until the liquid is reduced by two-thirds. Lower the heat to medium-low. Stir in 6 tablespoons butter, cream, capers, remaining 1/2 teaspoon Creole seasoning, and cayenne pepper. Cook until the sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Correct seasoning by adding creole seasoning or cayenne pepper if needed. Serve immediately.
Recipe adapted from Louisiana Cookin.'