Ingredients
Method
- Combine the onion, oil, and sea salt in a twelve-inch nonstick skillet.
- Cover and cook over medium-low heat until softened, 8 to 10 minutes.
- Stir in the garlic, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the chicken broth, clam juice, and bay leaf.
- Simmer until the sauce has reduced to about 2 cups, 7 to 10 minutes.
- Remove the skillet from the heat and whisk in the lemon juice and cheese until the mixture is smooth.
- Stir in the shrimp, cover, and let sit off the heat until the shrimp are cooked through, 7 to 10 minutes.
- Remove the bay leaf.
- In a small bowl, whisk the tapioca flour and water together.
- Whisk this mixture into the sauce in the skillet. Return the skillet to the heat and simmer, whisking constantly, until the sauce has thickened.
- Serve the shrimp and sauce on top of the prepared spaghetti squash, garnished with fresh parsley. Chef’s Note Shrimp come in a variety of sizes and are typically identified by count per pound. Use this list to determine which shrimp to purchase for the recipe:
- 10 shrimp or less per pound: Colossal
- 11 to 15 per pound: Jumbo
- 16 to 20 per pound: Extra-large
- 21 to 30 per pound: Large
- 31 to 35 per pound: Medium
- 36 to 45 per pound: Small
- About 100 per pound: Miniature Here is the estimated nutritional information for one serving of the Shrimp Scampi with Spaghetti Squash, based on the ingredients provided.
- Don't Overcook the Shrimp: This recipe uses a gentle "poaching" method by adding the shrimp off the heat. This is a fantastic technique to prevent rubbery shrimp.
- Make sure your shrimp are fully thawed and patted dry with paper towels before adding them to the sauce so they don't lower the temperature too quickly.
- Working with Tapioca Starch: Unlike cornstarch, tapioca or arrowroot flour creates a glossy finish and is great for grain-free thickening. However, it thickens quickly.
- Make sure to whisk your slurry (the water and flour mixture) immediately before adding it to the hot liquid to prevent clumps from forming.
Avoid Watery Squash: Spaghetti squash has a high water content, which can thin out your creamy sauce. After cooking and shredding the squash, place the strands in a clean kitchen towel or cheesecloth and give them a gentle squeeze to remove excess moisture before plating.
Boost the Lemon Flavor: Since you are using fresh lemons for the juice, consider grating some of the lemon zest (the yellow skin, avoiding the bitter white pith) into the sauce during step 1. The oils in the zest add a fragrant, bright aroma that elevates the dish.
Cheese Consistency: If you are using a dairy-free Coconut Milk Cheddar as listed, it may melt differently than dairy cheese. shredding it very finely helps it melt faster and incorporate more smoothly into the warm sauce.