Spaghetti Squash Shrimp Scampi
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice and white wine, sprinkle evenly with garlic, salt, and pepper.
- For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
- Meanwhile, preheat the oven to 400 degrees F. Cut the squash in half, scoop out the seeds and season with salt and pepper. Drizzle with olive oil and roast for 40-50 minutes until tender.
- To serve, scrape out the squash and divide among plates. Top with shrimp. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil and add a pinch of red pepper flakes and lemon pepper, to taste.
From the Test Kitchen
To cook in a skillet or grill pan, heat a lightly greased large skillet or grill pan over medium-high heat. Cook shrimp for 6 to 10 minutes or until shrimp are opaque, turning once.