Spaghetti Squash Shrimp Scampi

Preheat oven to 400˚F. Arrange squash rounds on rimmed baking sheet lined with a wire rack. Generously season both sides with salt; let stand 20 minutes. Pat slices dry, remove wire rack, and wipe baking sheet dry. Rearrange slices on sheet in a single layer, brush both sides with oil, and season with pepper.
Roast until just tender and golden brown in places, about 40 minutes. Let cool slightly. When cool enough to handle, peel and discard squash skins, then shred strands into long “noodles” using two forks. You should have about 4 cups.
Peel and devein shrimp. Combine shrimp shells and wine in a small saucepan. Bring to a boil. Remove from heat and let cool 15 minutes. Strain, discarding shells and reserving wine mixture.
Heat oil and 2 tablespoons butter in a large, straight-sided skillet over medium. When butter melts, add garlic and chili pepper. Cook, stirring, until fragrant, about 30 seconds. Add shrimp to skillet in an even layer, season, and cook, stirring a few times, until shrimp are just cooked through, 3 to 4 minutes.
Add wine mixture and remaining tablespoon butter to skillet and bring to a simmer. Add squash and gently toss to evenly combine with shrimp mixture.
Toss with parsley and serve:
Remove from heat and toss with parsley. Serve hot with crusty bread and salted butter.

Ingredient :

1 spaghetti squash (2 1/2 pounds), cut into 1-inch rounds and seeded

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil, plus more for brushing

1 pound large shell-on shrimp (21 to 28)

2/3 cup dry white wine, such as Sauvignon Blanc

3 tablespoons unsalted butter, divided

3 clove garlic cloves, minced (1 tablespoon)

1 Fresno, jalapeno, or serrano pepper, very thinly sliced (2 tablespoons), ribs and seeds removed for less heat (or 1/2 teaspoon red pepper flakes)

1/4 cup chopped parsley leaves

Crusty bread and salted butter, for serving (optional)