• Cheyenne Crennan

Shrimp Scampi Spaghetti Squash

Updated: Dec 17, 2020

Hello all! It's been awhile. Back in January I mentioned that I was going to be enduring a few more classes for my teacher career and that I was frantically trying to get everything inside the walls of my house organized and simplified, because of how busy I was going to be. That was all going well and then my entire family got quarantined, trying to navigate home schooling, grocery shopping and somehow it obviously became a time management disaster.

HOWEVER, I have two weeks left until a break for freedom of school for myself, Jax is done with school for the year and I have been cooking like crazy... but with no time to blog it here.

Side note: I am forever active on my instagram page @redwineandthyme_ on stories. Cooking, parenting, all that jazz. So, if you miss me here, and I appear to be gone forever, just follow over that way and watch me try to cook and do homework and keep my kids and dog and significant other entertained. And drink wine.

Obviously, no one is a stranger to quarantine at this point and most of that being stuck inside eating and drinking our feelings because like our bodies, they are stuck inside a chaotic mess too. Like our brains.

We try to eat healthy during the week. I do my best on the weekends but honestly, by Friday evening I do not care about the calories or carbs in that massive glass of wine and the take out on my table. I'm a big fan of pasta, French fries and Bays English muffins, but other than that I could live without carbs. Lately I noticed a lot of my closest buddies joking about needing to go on a diet after quarantine and coincidently I made a FoodNetwork Kitchen shrimp scampi and it reminded me of how much I love shrimp scampi, and how much those of us might appreciate a delicious healthier alternative, with buttery shrimp and twisty, turn-y spaghetti squash.

I bought frozen shrimp because honestly, I don't eat it enough to buy fresh and I can't plan ahead lately to save my life. I was impressed with it. I defrosted it in cold water, pulled off the tails, and cooked them as if they were fresh and they tasted GOOD. So, I went and bought more to perfect this low-carb perfection for you.

This scampi sauce is literally (and I am not being biased) the best I have ever tased. So creamy, so salty and garlic-y and I couldn't stop eating it. Matt doesn't like shrimp. He hated the texture, but he ATE it. This is big people. Big.

You start by heating the olive oil over medium heat, and adding the garlic and the onion and then butter and the seasonings and parmesan cheese. This would be good on just pasta honestly. Then you add the salted, peppered and lemon squeezed shrimp and toss all that in the pan and cook it for 3-4 minutes. People, it is sooooo yummy. I was having for force myself not to eat it all right from the pan and put it over the spaghetti squash.

BUT, I was also having to force myself not to eat Matt's because it was the same level of delicious over the squash. OMG. I love shrimp scampi. I hope you do too, and if you haven't tried it. Try this. It's simple and all ingredients you can easily find and it's knock-out delicious!



8-12 frozen shrimp, tail on or off, defrosted in cold water

4 TBSP butter

a sprinkle red pepper flakes

1 TBSP chopped garlic

1/4 CUP chopped onion

salt to taste

pepper to taste

1 CUP parmesan cheese, the shake kind, yes

parsley, dried or fresh to garnish

a drizzle olive oil

1 spaghetti squash, sliced down the middle, rubbed with olive oil, seasoned with salt + pepper


  1. Begin by cooking the spaghetti squash, I puncture a bunch of holes in the uncooked squash, microwave for 3-5 minutes depending on the size.

  2. Slice the long way and then rub the inside with salt, pepper and a little drizzle of olive oil.

  3. Bake at 400 degrees for 15-20 minutes or until the edges easily pull away from the sides.

  4. While the spaghetti squash cooks heat olive oil in a pan on medium, cook chopped onion and garlic until fragrant

  5. Add in alllll that butter, once its melted shake in the parmesan cheese, stir until blended. (You can add more parmesan cheese if you want a thicker sauce, but add it slowly just a sprinkle at a time so it doesn't become too thick)

  6. Toss in the defrosted, uncooked shrimp to the pan and season with salt, pepper and red chili flakes, cook for 3-5 minutes

  7. Serve over pulled spaghetti squash, garnish with parsley and enjoy!

5 views0 comments


© 2019 by Wine & Thyme. Proudly created with Wix.com