Mediterranean Spaghetti Squash with Shrimp, Olives, and Feta

published Jun 20, 2020
Snapshot Cooking
Greek Shrimp and Spaghetti Squash Pasta

This 30-minute spaghetti squash dish is inspired by the bright flavors of the Mediterranean.

Serves4

Prep15 minutes

Cook13 minutes to 15 minutes

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squeezing lemon onto skillet of spaghetti squash and shrimp
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

You can practically feel the sunshine on your back when you take a bite of this spaghetti squash dish, which is inspired by the bright flavors of the Mediterranean. You’ll start by simmering plump, briny Castelvetrano olives in extra-virgin olive oil. In go the shrimp and plenty of salt and pepper, followed by cooked spaghetti squash, fresh basil, and a generous squeeze of lemon juice. Toss until everything is coated in an irresistible lemon-basil sauce, then finish it off with crumbled feta and red pepper flakes.

Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

Before you head to the grocery store, know that this recipe welcomes substitutions. No olives? Swap in sun-dried tomatoes or capers. No basil? Parsley or a bit of dried oregano will keep the Mediterranean vibe alive. No lemon juice? Eh, you should probably go grab some lemons for this one, but in a real pinch you could swap in a splash of red wine vinegar for acidity. If you’re in the mood for “real” pasta, sub in one pound of cooked spaghetti or linguine. 

Greek Shrimp and Spaghetti Squash Pasta

This 30-minute spaghetti squash dish is inspired by the bright flavors of the Mediterranean.

Prep time 15 minutes

Cook time 13 minutes to 15 minutes

Serves 4

Ingredients

  • 1

    (2 1/2 to 3-pound) cooked, halved spaghetti squash

  • 1 1/2 cups

    Castelvetrano olives (from an 8-ounce jar)

  • 1 cup

    fresh basil leaves

  • 2

    large lemons

  • 1/3 cup

    olive oil

  • 1 pound

    medium peeled and deveined uncooked shrimp (20 to 25 per pound)

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • Optional toppings: 1/2 cup crumbled feta cheese, red pepper flakes

Instructions

  1. Scrape the strands from a cooked spaghetti squash out with a fork. Pit and coarsely chop 1 1/2 cups Castelvetrano olives. Thinly slice 1 cup fresh basil leaves (about 3/4 cup). Juice 1 large lemon, then cut the second one into 6 wedges.

  2. Heat 1/3 cup olive oil in a large skillet over medium heat until shimmering. Add the olives and cook until softened, about 4 minutes. Add 1 pound medium uncooked shrimp, nestle them between the olives, and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook for 1 minute, then flip the shrimp and cook 1 minute more.

  3. Add the spaghetti squash strands, basil, lemon juice, and remaining 1 teaspoon kosher salt. Toss until the spaghetti squash is warm and the shrimp are just cooked through, 3 to 4 minutes. Garnish with crumbled feta cheese and red pepper flakes if desired. Serve with the lemon wedges.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.