Savory Pecan Shrimp Scampi over Spaghetti Squash

Recipe courtesy of Liz Burrell from Big Green Egg Culinary Center This recipe was inspired by the Big Green Egg Savory Pecan Seasoning.

PREP TIME
EGG TEMP
375°F/190°C
COOK TIME
SERVINGS
CORE INGREDIENT
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Ingredients

  • 1 1/4 lbs (0.6 kg) large shrimp, peeled and deveined 
  • 2 tablespoons (30 ml) Big Green Egg Savory Pecan Seasoning 
  • 3 tablespoons (45 ml) olive oil, divided plus more to coat the pans 
  • (2 lbs (0.9 kg)-3 lbs (1.4 kg)) spaghetti squash 
  • 2 tablespoons (30 ml) unsalted butter 
  • cloves garlic, minced 
  • shallot, minced 
  • 1/4 cups (60 ml) dry white wine 
  • 1/2 cups (120 ml) fresh basil leaves 
  • 1 tablespoon (15 ml) freshly squeezed lemon juice 
  • 2 tablespoons (30 ml) freshly grated Parmesan 
  •  Kosher salt and freshly ground black pepper, to taste 

Accessories

EGGspander convEGGtor Basket

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Skewers - All Natural Bamboo

Made from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 375°F/190°C.

Step 2

Coat the shrimp with 1 tablespoon (15 ml) extra-virgin olive oil and Savory Pecan Seasoning; then thread them onto the bamboo skewers.

Step 3

Grease the roasting pan with a thin layer of extra virgin olive oil. Cut the squash into 1 1/2 inch (4 cm) rounds; coat with 2 tablespoons (30 ml) extra virgin olive oil and season with salt. Place the squash rounds into the roasting pan, and place on the indirect side of the EGG. Roast until tender, about 35-45 minutes. Remove from the EGG, and let rest for 10 minutes.

Step 4

Place the Cast Iron Skillet on the indirect side to preheat. Melt butter and a drizzle of olive oil; add garlic and shallots. Cook, stirring occasionally. Add the white wine and let the mixture cook down about 25%.

Step 5

Using a fork, shred the fleshy part of the squash into strands. Add the squash the skillet. Cook, stirring occasionally, until the squash is heated through, about 2-3 minutes. Chiffonade the basil, then add the basil and lemon juice to the skillet; season with salt and pepper to taste.

Step 6

While the skillet mixture is heating, grill the shrimp for 2 minutes on each side on the direct side of the EGGspander convEGGtor Basket. Add the squash “noodles” to a bowl. Serve immediately, topped with shrimp and Parmesan.

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