Shrimp Scampi with Spaghetti Squash and Angel Hair Noodles

Spaghetti squash isn’t for everyone. But don’t knock it until you try it tossed with angel hair pasta, cheese, and parsley. Top that with a heart-healthy shrimp scampi and you’ve got a squash-centric dish that everyone will love, kids and adults alike. 

This recipe combines the richly roasted strands of spaghetti squash seamlessly with angel hair pasta. But the real standout feature of this dish is the preserved lemon. Preserved lemons add acidity, salinity, and tang to any dish, and are a great pantry staple. They can easily be made or purchased either in your local grocery international aisle or in a Middle Eastern market. The combination is amazing topped with pungent pecorino cheese, fresh cracked pepper, and parsley. 

To round out this dish for a balanced dinner, we’ve added lemony seared shrimp as a play on shrimp scampi. The combination is a bright and earthy shrimp scampi that has depth of flavor, but is low in butter making it healthier to eat on a regular basis. Welcome back, scampi lovers! 

Shrimp has been the most popular seafood in the US for years. And it is also one of the most challenging to buy because of the many varieties—heads on or off; shells on or off; fresh; frozen; previously frozen; and more. So here is a buyers guide to help you select the best shrimp for most preparations: We recommend fresh water, individually frozen, head-off, peel-on shrimp. This is the best option for sustainable, quality shrimp that are easy to find and prepare. 

Outside of North America, king prawns are more commonly available than shrimp.  Despite their similarity they are actually different species, however both are equally nutritious and delicious.

INGREDIENTS: 

3 tablespoons olive oil, divided

4 cloves garlic, thinly sliced

1 lb (450g) shrimp or king prawns, peeled and deveined 

1 teaspoon kosher salt, divided 

1 lb spaghetti squash 

1 small onion, thinly sliced 

3 tablespoons diced preserved lemon peel 

¾  teaspoon red chili flakes, divided 

1 teaspoon butter *optional 

½  teaspoon black pepper

4 tablespoons white wine

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

¾ lb (340g) angel hair pasta

1 tablespoon parsley, finely diced 

1/2 cup finely grated Pecorino cheese, plus more for serving 

INSTRUCTIONS: 

Whisk 1 tablespoon olive oil, minced garlic, and ¼ teaspoon salt and add shrimp to marinate for 30 minutes. 

Preheat the oven to 375F (190C). Carefully slice the spaghetti squash lengthwise using a sharp and/or serrated knife. Use a big spoon to scoop out the seeds and discard. Place the squash in a rimmed baking sheet and drizzle with1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon fresh cracked pepper. Place the squash open face down and peel up. 

Add 1” (2.5cm) of water to the pan and cover with tin foil. This will help the squash to steam. Add the squash to the oven and roast for 45 minutes. Then carefully remove the tin foil, flip squash over so the center is facing up, and roast for an additional 15 minutes. The squash should be just turning golden brown and fibers tender. Remove from the oven and set aside to cool before scooping the squash out. 

Fill a stock pot with water and bring it to a boil along with a generous pinch of salt. When the water boils, add the angel hair pasta and cook according to the package directions, usually 8 to 12 minutes or until the strands are just soft. Strain, reserving three cups of pasta water, and set the noodles aside. 

While the squash roasts and noodles simmer, combine 1 tablespoon of olive oil, sliced onions, and red chili flakes to a pan and cook for 3 to 5 minutes, or until the onion is fragrant. 

To prepare the preserved lemon, remove any center meat or pith and rinse the preserved skin lightly under water to reduce the salt. Dice thinly and then add three tablespoons to the pan with the onion and toss to combine. 

When the squash is slightly cooled, scoop the center spaghetti squash “noodles” into the pan. Toss to evenly combine with onions and preserved lemon and saute a few minutes to lightly caramelize the squash. Spread the spaghetti squash across the pan and brown it. Ladle in 1 cup of the spaghetti’s cooking water and bring to a moderate simmer, stirring frequently, for another few minutes so the spaghetti squash strands can begin to relax and dissolve. 

Add the angel hair pasta to the skillet and turn the heat to low. Toss together the noodles and the squash until everything is evenly combined. You may add more pasta water if needed for your desired consistency. Add the pecorino and parsley and toss again. Turn the heat to low and set aside. 

For the final step, heat a saucepan over medium heat and add in the marinated shrimp combination. Cook the shrimp for approximately 1 minute on each side—until they just start to turn pink, but are not cooked all the way through. Be careful not to let shrimp or garlic brown. Transfer to a plate and leave as much oil as possible in the pan. Now add the additional chili flakes, lemon juice, and wine, and simmer until the sauce reduces by ½, or approximately two minutes. Add the butter and shrimp back to the pan and toss to combine. Cook for another 3 to 5 minutes until the shrimp are cooked all the way through. 

To serve, plate the squash pasta mixture into a bowl and top with a few shrimp and a sprinkling of parsley and pecorino. 

Watch your guests go crazy!

Makes 10 servings.