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Ambassador [Associate]
Ambassador [Associate]
  • 593 calories
  • 40 min
  • 4 servings


  • 6 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 2 medium spaghetti squash
  • black pepper
  • butter, unsalted
  • crushed red pepper
  • extra virgin olive oil
  • salt


  1. Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil to make cleanup easier (optional).
  2. Wash and dry the fresh produce.
    • 2 medium spaghetti squash
    • 1 lemon
    • 1 small bunch Italian (flat-leaf) parsley
  3. Halve the squash lengthwise and scrape out the seeds; Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.
    • 2 tbsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  4. Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 20-25 minutes.
  5. While the squash cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer the parsley to a small bowl.
  6. Grate all of the zest from the lemon, then juice the lemon. Add the zest and juice to the bowl with the parsley.
  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 6 cloves garlic
  8. Preheat a skillet over medium heat.
  9. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  10. Once the skillet is hot, add olive oil and butter and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
    • 6 tbsp butter, unsalted
  11. Add the garlic and crushed red pepper to the skillet; stir until fragrant, 15-30 seconds.
    • ¼ tsp crushed red pepper
  12. Add the shrimp to the skillet; cook, tossing occasionally, until opaque and cooked through, 2-4 minutes total.
  13. Add the lemon zest, lemon juice, and parsley to the shrimp; season with salt and pepper and stir to combine.
    • ½ tsp salt
    • ½ tsp black pepper
  14. Remove the squash from the oven; allow squash to cool slightly, about 5 minutes. Using a fork, scrape up the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).
  15. To serve, top the squash with the shrimp scampi. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stainless steel or cast iron skillet
  • stirring spoon