Fiery Shrimp Fra Diavolo over Roasted Spaghetti Squash

By Sprig Originals ✓ · cooked up in Sprig

Plump shrimp simmered in a garlicky, chile-spiked tomato sauce and piled onto strands of caramelized roasted spaghetti squash. It has all the comfort of a big bowl of pasta with none of the grains or dairy — just olive oil, ripe tomatoes, fresh herbs and a serious kick of heat.

Ingredients

• 1 large spaghetti squash (about 3 lb)
• 2 tbsp extra-virgin olive oil
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 6 cloves garlic, thinly sliced
• 1 1/4 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 1 28-oz can whole peeled tomatoes, crushed by hand
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp fine sea salt
• 1 tsp honey

• 1 1/2 lb large shrimp, peeled and deveined, tails on
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/2 tsp smoked paprika
• 2 tbsp fresh lemon juice
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise with a heavy knife and scoop out the seeds with a spoon.
2. Rub the cut faces with 2 tablespoons olive oil and season with 3/4 teaspoon salt and the black pepper. Place cut side down on a rimmed baking sheet and roast for 40 to 50 minutes, until a paring knife slides into the skin with no resistance and the edges are lightly browned. Let sit until cool enough to handle, then drag a fork through the flesh to release the strands into a bowl. Tent with foil to keep warm.
3. While the squash roasts, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and the smoked paprika. Refrigerate until needed.
4. Warm 3 tablespoons olive oil in a large deep skillet over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes until soft and translucent.
5. Add the sliced garlic and red pepper flakes and cook 60 to 90 seconds, just until the garlic is fragrant and pale gold — do not let it brown.
6. Stir in the tomato paste and cook 1 minute, until it darkens to a brick red and coats the onions.
7. Add the hand-crushed tomatoes with their juices, the chicken broth, oregano, 1 teaspoon salt and the honey. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 18 to 20 minutes, stirring occasionally, until the sauce is thick enough to leave a trail behind a spoon.
8. Raise the heat to medium and nestle the shrimp into the sauce in a single layer. Cover and cook 3 minutes, then flip each shrimp and cook 1 to 2 minutes more, until they are opaque, pink and curled into a loose C shape. Do not overcook.
9. Turn off the heat and stir in the lemon juice, half the parsley and half the basil. Taste and add salt or another pinch of red pepper flakes if you want more heat.
10. Divide the warm spaghetti squash strands among four shallow bowls, spoon the shrimp and sauce over the top, and finish with the remaining parsley and basil and a drizzle of olive oil. Serve right away.
11. If the squash released a lot of water in the bowl, drain it off before plating so the sauce stays thick.

Chef's tips

Nutrition (per serving, estimated)

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