Stuffed pumpkin boats with shrimp

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Butter-seared shrimp with garlic and lemon is a classic flavor combination that pairs wonderfully with any side dish, even spaghetti squash. Roasted squash is broken into noodles, which are then tossed with shrimp in a tart sauce, and then stuffed back into pumpkin rind boats. Sprinkle each serving generously with grated Parmesan, fresh parsley, and red pepper flakes and serve immediately. The dish looks stunning in pumpkin bowls.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium spaghetti squash (about 1.3 kg)
2 tsp olive oil
450 g Argentine langoustines (16/20 pcs/kg), shells, tails and intestinal veins removed
110 g unsalted butter
1 tbsp grated garlic (about 4 cloves)
1 tsp crushed red pepper flakes + extra for serving
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tbsp chopped parsley + extra for serving
Grated Parmesan, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti squash, shrimps, white wine, lemon juice, Parmesan cheese, red pepper flakes, garlic

Cooking the dish according to the recipe:

Preheat oven to 220°C.

Cut the pumpkin in half lengthwise with a serrated knife and scoop out the seeds with a spoon. Brush each half with 1 teaspoon of olive oil and sprinkle with 1/2 teaspoon of salt and freshly ground black pepper. Place the halves, flesh side down, on a baking sheet and roast until the flesh flakes easily with a fork and the edges are just browned, about 45 minutes.
Using a fork, separate the pumpkin flesh into strands. Transfer them to a large bowl. Cover with foil and keep warm. Set aside the empty pumpkin rinds.

Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and season with salt and black pepper. Melt 4 tablespoons of butter in the skillet. Add the shrimp and cook until golden brown and pink, about 2 minutes per side. Transfer the shrimp to the bowl with the spaghetti squash.
Return the skillet to medium heat. Melt 1 tablespoon of butter. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the wine and lemon juice. Increase the heat to high and simmer until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons of butter and the parsley.
Pour the sauce over the shrimp and pumpkin and toss to combine. Spoon the mixture into the pumpkin rinds and sprinkle with grated Parmesan, parsley, and red pepper flakes.

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