Now that summer’s bounty is here, it’s the perfect time to explore the delicious pairing of sweet shrimp and versatile squash! Whether you’re craving quick weeknight dinners, healthy seasonal favorites, or comforting one-pan meals, we’ve gathered 32 mouthwatering recipes that will inspire your cooking. Get ready to discover exciting new ways to enjoy this fantastic combination—let’s dive into these tasty variations!
Garlic Butter Shrimp with Roasted Squash
Folding into the quiet of the kitchen, I find comfort in the simple rhythm of preparing this garlic butter shrimp with roasted squash—a dish that feels like autumn’s gentle whisper, warm and grounding in its simplicity.
Ingredients
– 1 pound of raw shrimp, peeled and deveined
– 2 cups of butternut squash, cubed into 1-inch pieces
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– 1 tablespoon of olive oil
– A pinch of salt
– A sprinkle of black pepper
– A squeeze of fresh lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and a sprinkle of black pepper on a baking sheet.
3. Roast the squash in the preheated oven for 25 minutes, or until the edges are caramelized and a fork pierces easily through the flesh.
4. Pat the shrimp dry with a paper towel to ensure they sear properly instead of steaming.
5. Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat.
6. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
7. Place the shrimp in the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
8. Squeeze fresh lemon juice over the shrimp and toss to coat evenly.
9. Stir in the roasted squash and chopped parsley, heating through for 1 minute to combine flavors.
Just as the last step settles, the dish reveals tender shrimp glistening in garlic butter, paired with sweet, caramelized squash—a harmony of textures that sings when served over creamy polenta or alongside crusty bread to soak up every last bit of sauce.
Coconut Curry Shrimp and Squash Stew
Lately, I’ve been craving something that wraps you in warmth, the kind of meal that simmers slowly and fills the kitchen with the gentle, earthy scent of spices and coconut milk. It’s a simple coconut curry shrimp and squash stew that feels like a quiet, comforting embrace on a cool evening. This is one of those dishes that asks for little but gives so much in return, perfect for when you need a moment of calm.
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– A heaping tablespoon of red curry paste
– A 14-ounce can of full-fat coconut milk
– About two cups of cubed butternut squash
– A pound of large raw shrimp, peeled and deveined
– A splash of fish sauce
– A squeeze of fresh lime juice
– A handful of fresh cilantro, chopped
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat for about one minute until it shimmers.
2. Add one chopped medium yellow onion and cook for five to seven minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in two minced garlic cloves and one tablespoon of grated fresh ginger, cooking for one minute until fragrant to avoid burning the garlic.
4. Mix in one heaping tablespoon of red curry paste, coating the onions and cooking for one minute to deepen the flavors.
5. Pour in one 14-ounce can of full-fat coconut milk, stirring to combine everything smoothly.
6. Add two cups of cubed butternut squash, bring the stew to a gentle simmer, then reduce the heat to low.
7. Cover the pot and let it simmer for 15 to 20 minutes until the squash is tender when pierced with a fork.
8. Gently place one pound of raw shrimp into the stew, submerging them in the liquid.
9. Cook for three to five minutes, stirring once, until the shrimp turn pink and opaque all the way through.
10. Turn off the heat and stir in a splash of fish sauce and a squeeze of fresh lime juice to balance the richness.
11. Sprinkle a handful of chopped fresh cilantro over the top just before serving. Kindly, this stew settles into a creamy, velvety texture with the squash melting into the broth, while the shrimp stay tender and sweet against the spicy curry. I love ladling it over a bed of jasmine rice to soak up every bit of the coconut-infused sauce, or even scooping it up with warm naan for a cozy, hands-on meal.
Lemon Herb Grilled Shrimp with Summer Squash
Dappled sunlight filters through the kitchen window as I gather these simple ingredients, remembering how the lemon and herbs seem to capture the very essence of late summer evenings on the grill.
Ingredients
- a pound of large raw shrimp, peeled and deveined but tails left on
- a couple of medium summer squash, sliced lengthwise into ¼-inch thick planks
- a generous ¼ cup of olive oil
- the juice from one large lemon, about 3 tablespoons
- a couple of minced garlic cloves
- a tablespoon of fresh chopped parsley
- a teaspoon of fresh chopped thyme leaves
- a good pinch of salt and black pepper
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, thyme, salt, and pepper until well combined.
- Place the shrimp and summer squash planks in the bowl, tossing gently to coat everything evenly with the marinade.
- Let the shrimp and squash marinate at room temperature for exactly 15 minutes—this brief marinating time allows the flavors to penetrate without the lemon juice starting to “cook” the shrimp.
- While the shrimp marinates, preheat your grill to medium-high heat, about 400°F.
- Lightly oil the grill grates using a folded paper towel dipped in vegetable oil and held with tongs to prevent sticking.
- Place the summer squash planks directly on the grill grates, arranging them perpendicular to the grates so they don’t fall through.
- Grill the squash for 3-4 minutes per side, until you see distinct grill marks and the flesh becomes tender but still holds its shape.
- Transfer the grilled squash to a clean platter and cover loosely with foil to keep warm.
- Arrange the marinated shrimp in a single layer on the hot grill grates.
- Grill the shrimp for 2-3 minutes per side, flipping them only once when the bottoms turn pink and opaque—overcooking will make them rubbery.
- Remove the shrimp from the grill when they’ve formed a C-shape and are fully pink with some lightly charred edges.
Succulent shrimp with their slight char mingle with the sweet, tender squash in a way that feels both rustic and elegant. The lemon herb marinade brightens each bite without overwhelming, making this perfect served over creamy polenta or tucked into warm tortillas with a dollop of garlic aioli.
Spicy Shrimp and Squash Stir-Fry
Years from now, I’ll remember this quiet October evening, the golden light slanting through my kitchen window as I prepared this stir-fry, the way the spices bloomed in the hot oil and filled the room with warmth. Sometimes the simplest meals become the ones we return to again and again, not for grandeur but for comfort, for the way they make an ordinary Tuesday feel like something worth savoring. This spicy shrimp and squash stir-fry is one of those dishes for me—quick to make yet deeply satisfying, a little fiery, a little sweet, and perfect for when you need both nourishment and a gentle kick.
Ingredients
– A couple of tablespoons of olive oil
– About a pound of raw shrimp, peeled and deveined
– A pinch of salt and a good crack of black pepper
– One medium yellow squash, sliced into thin half-moons
– A splash of soy sauce
– A teaspoon of red pepper flakes
– Two minced garlic cloves
– A handful of fresh basil leaves, roughly torn
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the shrimp completely dry with paper towels to ensure a good sear, then season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
4. Transfer the cooked shrimp to a clean plate to prevent overcooking.
5. Reduce the heat to medium and add the sliced yellow squash to the same skillet, cooking for 4-5 minutes until slightly softened but still crisp-tender.
6. Stir in the minced garlic and 1 teaspoon of red pepper flakes, cooking for 1 minute until fragrant but not browned.
7. Return the shrimp to the skillet and pour in 2 tablespoons of soy sauce, tossing everything together to coat evenly.
8. Remove the skillet from the heat and gently fold in the torn basil leaves until just wilted. A final drizzle of olive oil over the finished dish can add a lovely richness right before serving. As you take your first bite, notice how the tender shrimp give way to the slight crunch of squash, the heat from the pepper flakes building slowly against the savory soy and sweet basil. I love serving this over a bed of jasmine rice to soak up the spicy sauce, or stuffing it into warm tortillas for a quick, hands-on meal that feels both rustic and vibrant.
Shrimp and Squash Alfredo Pasta
Gently, as the evening light softens outside my kitchen window, I find myself craving something that feels both comforting and fresh, a dish that bridges summer’s bounty with autumn’s coziness. There’s something about the way shrimp and squash mingle in a creamy Alfredo sauce that feels like a quiet celebration of seasonal transition, a meal that requires little fuss but delivers so much warmth. Sometimes the simplest combinations, prepared with care, become the meals we remember most fondly.
Ingredients
– 8 ounces of fettuccine pasta
– 1 pound of raw shrimp, peeled and deveined
– 2 medium yellow squash, sliced into half-moons
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 2 tablespoons of butter
– A splash of olive oil
– A pinch of salt and black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat.
4. Pat the shrimp completely dry with paper towels (this helps them sear rather than steam).
5. Season the shrimp with a pinch of salt and black pepper on both sides.
6. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce the skillet heat to medium and melt the 2 tablespoons of butter.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Add the sliced squash and cook for 5-7 minutes, stirring occasionally, until tender but still slightly firm.
10. Pour in the 1 cup of heavy cream and bring to a gentle simmer, stirring constantly.
11. Gradually whisk in the 1/2 cup of Parmesan cheese until the sauce is smooth and slightly thickened.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Return the cooked shrimp to the skillet with the sauce.
14. Add the drained pasta and toss everything together, adding splashes of reserved pasta water if needed to loosen the sauce.
15. Stir in the chopped parsley just before serving.
Kind of magical how the creamy sauce clings to each strand of pasta while the squash provides little bursts of sweetness against the savory shrimp. I love serving this in shallow bowls with extra black pepper grated over the top, maybe with a simple green salad on the side for contrast. It’s one of those dishes that feels equally special for a quiet Tuesday or when you have friends gathered around the table.
Thai Shrimp and Squash Red Curry
Kind of quietly, the way afternoon light slips through kitchen windows, I find myself craving the gentle warmth of curry today. There’s something about the way squash softens into sweetness against the sharpness of red curry paste that feels like autumn settling in. This Thai shrimp and squash red curry comes together with such simple grace, each ingredient finding its place like old friends gathering.
Ingredients
– A couple tablespoons of vegetable oil
– One 14-ounce can of coconut milk
– About two tablespoons of red curry paste
– One medium butternut squash, peeled and cut into 1-inch cubes
– A pound of large raw shrimp, peeled and deveined
– A splash of fish sauce
– A tablespoon of brown sugar
– A handful of fresh basil leaves
– Half a lime
Instructions
1. Heat two tablespoons of vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
2. Scoop out the thick cream from the top of the coconut milk can and add it to the hot oil.
3. Cook the coconut cream for 3 minutes, stirring constantly, until it separates and tiny oil bubbles appear around the edges.
4. Add two tablespoons of red curry paste and fry for 2 minutes until fragrant, being careful not to burn it.
5. Add the remaining coconut milk and stir until the curry paste is fully dissolved.
6. Add the cubed butternut squash and bring the curry to a gentle simmer.
7. Cover the pot and cook for 15 minutes until the squash is tender when pierced with a fork.
8. While the squash cooks, pat the shrimp completely dry with paper towels to ensure they sear properly.
9. Add the shrimp to the curry and cook for 3 minutes until they turn pink and opaque.
10. Stir in one tablespoon of fish sauce and one tablespoon of brown sugar until dissolved.
11. Remove the pot from heat and tear fresh basil leaves directly into the curry.
12. Squeeze the juice from half a lime over the finished curry just before serving.
Something magical happens when the creamy coconut milk embraces the earthy squash and delicate shrimp. The curry settles into this beautiful harmony where the squash melts on your tongue while the shrimp retain their gentle bite. I love serving this over jasmine rice that soaks up all the fragrant sauce, or sometimes just with crusty bread for dipping into that rich, red-hued broth.
Shrimp, Squash, and Black Bean Tacos
Lately, I’ve been craving something that feels both nourishing and celebratory, a meal that honors the quiet transition from summer’s brightness to autumn’s gentle embrace. These shrimp, squash, and black bean tacos arrived in my kitchen on one such reflective evening, their colors and textures feeling like a perfect, peaceful answer.
Ingredients
– A couple of tablespoons of olive oil
– 1 pound of raw shrimp, peeled and deveined
– 1 medium yellow squash, chopped into half-inch pieces
– A 15-ounce can of black beans, rinsed well
– 1 teaspoon of ground cumin
– 1/2 teaspoon of chili powder
– 4-6 small corn or flour tortillas
– A handful of fresh cilantro leaves
– A generous squeeze of lime juice from one lime
– A pinch of salt
Instructions
1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat for 1–2 minutes until it shimmers.
2. Add the chopped yellow squash and cook for 5–7 minutes, stirring occasionally, until the pieces are tender and lightly golden at the edges.
3. Stir in the rinsed black beans, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder, cooking for another 2 minutes to warm the beans and bloom the spices.
4. Push the squash and bean mixture to one side of the skillet and add the raw shrimp in a single layer.
5. Cook the shrimp for 2–3 minutes per side until they turn pink and opaque throughout, seasoning them with a pinch of salt as they cook.
6. Tip: To keep tortillas pliable, warm them for 20–30 seconds per side in a dry skillet over medium heat or wrap them in a damp towel and microwave for 30 seconds.
7. Remove the skillet from the heat and gently toss everything together, adding a generous squeeze of fresh lime juice.
8. Tip: For extra flavor, toast the cumin and chili powder in the hot oil for 30 seconds before adding the squash—this deepens their aroma.
9. Spoon the warm filling into the warmed tortillas and top with a handful of fresh cilantro leaves.
10. Tip: If your shrimp are large, butterfly them by slicing almost through the back before cooking; this helps them cook evenly and curl beautifully.
Really, what I love most is the way the tender squash and creamy beans cradle the juicy shrimp, each bite brightened by that zesty lime. Consider serving these open-faced on a platter for a casual gathering, letting everyone build their own perfect taco as the evening settles in.
Creamy Shrimp and Butternut Squash Risotto
Now, as the afternoon light fades, I find myself thinking about how certain dishes hold the quiet comfort of autumn evenings. This creamy risotto came to me one chilly day when I wanted something that felt like a warm hug but still tasted bright and special.
Ingredients
– 1 medium butternut squash, peeled and cubed into ½-inch pieces
– 1 pound raw shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept warm
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– A splash of heavy cream
– A couple of fresh sage leaves
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
2. Roast the squash for 25-30 minutes until tender and lightly caramelized at the edges.
3. Heat the chicken broth in a separate saucepan and keep it at a gentle simmer—this helps the rice absorb liquid evenly.
4. In a large, heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
5. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until golden but not browned.
7. Add the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with fat.
8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed.
9. Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
10. After about 18 minutes, when the rice is creamy but still slightly firm, stir in the roasted squash.
11. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
12. In a separate skillet, heat the remaining 2 tablespoons of butter over medium-high heat.
13. Add the sage leaves and cook for 30 seconds until crisp, then remove and set aside for garnish.
14. Sear the shrimp in the same skillet for 1-2 minutes per side until pink and opaque.
15. Gently fold the cooked shrimp, Parmesan cheese, and a splash of heavy cream into the risotto.
16. Season with additional salt and pepper if needed, and remove from heat.
Creamy and velvety, this risotto cradles the sweet squash and tender shrimp in each spoonful. The subtle sage aroma weaves through every bite, making it perfect served in shallow bowls with the crispy sage leaves scattered on top—maybe with a simple green salad alongside to cut through the richness.
Mediterranean Baked Shrimp and Zucchini
Kind of like those quiet afternoons when the kitchen feels like a sanctuary, this dish comes together with gentle warmth and simple ingredients. Mediterranean baked shrimp and zucchini fills the space with aromas of garlic and herbs, creating a meal that feels both nourishing and comforting in its simplicity.
Ingredients
– A couple of medium zucchini, sliced into half-moons
– About a pound of large raw shrimp, peeled and deveined
– A generous glug of olive oil, maybe 3 tablespoons
– A couple of cloves of garlic, minced
– A splash of lemon juice, around 2 tablespoons
– A handful of cherry tomatoes, halved
– A sprinkle of dried oregano, about 1 teaspoon
– A pinch of salt and black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Toss the sliced zucchini and halved cherry tomatoes in the baking dish with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer and roast for 15 minutes at 400°F, until the zucchini starts to soften and the edges brown slightly.
4. Pat the shrimp dry with paper towels to help them sear better in the oven, then arrange them over the roasted vegetables in the dish.
5. Drizzle the shrimp with the remaining 1 tablespoon of olive oil and the lemon juice, seasoning lightly with an extra pinch of salt and pepper.
6. Return the dish to the oven and bake for 8–10 minutes at 400°F, until the shrimp turn pink and opaque, being careful not to overcook them.
7. Remove from the oven and immediately stir in the chopped fresh parsley to keep its bright flavor intact.
Just out of the oven, the zucchini is tender with a slight bite, while the shrimp stay juicy and soak up the lemony, garlicky notes. I love serving this over a bed of fluffy couscous or with crusty bread to soak up the savory juices, making each bite a little celebration of Mediterranean simplicity.
Shrimp and Squash Jambalaya
Now, as the evening light softens outside my window, I find myself thinking about how some dishes feel like a gentle embrace—this shrimp and squash jambalaya is one of those quiet comforts that fills the kitchen with warmth and fills the soul with stillness.
Ingredients
– a couple of tablespoons of olive oil
– one large yellow onion, chopped
– a couple of cloves of garlic, minced
– one green bell pepper, diced
– two medium yellow squash, sliced into half-moons
– one 14.5-ounce can of diced tomatoes
– one cup of long-grain white rice
– two cups of chicken broth
– one pound of raw shrimp, peeled and deveined
– a couple of teaspoons of Creole seasoning
– a splash of hot sauce
– a handful of fresh parsley, chopped
Instructions
1. Heat two tablespoons of olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add one chopped large yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in two minced garlic cloves and cook for 1 minute until fragrant—be careful not to let the garlic burn, as it can turn bitter quickly.
4. Add one diced green bell pepper and two sliced yellow squashes, cooking for another 5 minutes until the squash begins to soften slightly at the edges.
5. Pour in one 14.5-ounce can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Stir in one cup of long-grain white rice until it’s well coated with the vegetable mixture.
7. Pour in two cups of chicken broth, two teaspoons of Creole seasoning, and a splash of hot sauce, then bring everything to a gentle boil.
8. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes until the rice has absorbed most of the liquid and is tender—resist the urge to peek, as keeping the lid on helps the rice cook evenly.
9. Arrange one pound of raw shrimp in a single layer over the rice mixture, then re-cover and cook for 5–7 minutes until the shrimp turn pink and opaque.
10. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the rice to firm up slightly.
11. Gently fluff the jambalaya with a fork, then stir in a handful of chopped fresh parsley. Here, the shrimp should be just cooked through—overcooking can make them rubbery, so watch the timing closely.
Hearty and vibrant, this jambalaya has a tender, almost creamy texture from the squash melting into the rice, with the shrimp adding a delicate sweetness. I love serving it straight from the pot, perhaps with a extra sprinkle of parsley and a side of crusty bread to soak up the spiced tomato broth.
Chili Lime Shrimp and Zucchini Noodles
Catching the golden afternoon light in my kitchen, I find myself craving something that feels both nourishing and vibrant, a dish that carries the warmth of summer into these cooler evenings. There’s something quietly comforting about the sizzle of shrimp meeting a hot pan, the bright zing of lime cutting through the richness, and the tender-crisp zucchini noodles that soak up every bit of flavor.
Ingredients
– A pound of fresh, medium-sized shrimp, peeled and deveined
– A couple of medium zucchinis, spiralized into noodles
– A generous glug of olive oil, about 2 tablespoons
– A big squeeze of fresh lime juice, roughly 3 tablespoons
– A teaspoon of chili powder for a gentle kick
– A pinch of salt and a few cracks of black pepper
– A small handful of chopped fresh cilantro for garnish
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer, seasoning them with chili powder, salt, and black pepper.
4. Cook the shrimp for 2 minutes per side, until they turn pink and opaque, then transfer them to a plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Toss in the zucchini noodles and sauté for 2–3 minutes, just until they soften slightly but still have a bit of crunch.
7. Tip: Avoid overcooking the zucchini noodles to prevent them from becoming watery.
8. Return the shrimp to the skillet and drizzle everything with the fresh lime juice, tossing gently to combine.
9. Tip: Squeeze the lime juice directly over the dish off the heat to preserve its bright, zesty flavor.
10. Remove the skillet from the heat and stir in the chopped cilantro.
11. Tip: Let the dish sit for a minute before serving to allow the flavors to meld together beautifully.
Using the last of the daylight to plate this, I love how the tender shrimp contrast with the crisp zucchini noodles, each bite bursting with citrusy heat. It’s wonderful served straight from the skillet or tucked into lettuce cups for a light, hands-on meal.
Shrimp and Spaghetti Squash Carbonara
A quiet evening like this calls for something comforting yet light, a dish that feels like a warm embrace without weighing you down. As the autumn light fades outside my window, I find myself reaching for ingredients that promise both nourishment and gentle satisfaction. This shrimp and spaghetti squash carbonara has become my go-to when I need that perfect balance of creamy and fresh.
Ingredients
– 1 medium spaghetti squash, about 3 pounds
– 1 pound of raw shrimp, peeled and deveined
– 4 slices of thick-cut bacon, chopped
– 2 large eggs
– ½ cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of fresh parsley sprigs, chopped
– A pinch of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, then scoop out the seeds with a spoon.
3. Drizzle the cut sides of the squash with olive oil and place them cut-side down on the baking sheet.
4. Roast the squash for 35-40 minutes until the flesh easily pulls apart with a fork into spaghetti-like strands.
5. While the squash roasts, cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate.
6. Pat the shrimp dry with paper towels to ensure they sear properly, then cook them in the bacon fat for 2-3 minutes per side until pink and opaque.
7. Add the minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
8. Use a fork to scrape the roasted spaghetti squash into strands directly into the skillet with the shrimp and garlic.
9. In a small bowl, whisk together the eggs and grated Parmesan until smooth.
10. Remove the skillet from heat and quickly stir in the egg mixture, allowing the residual heat to create a creamy sauce without scrambling the eggs.
11. Fold in the crispy bacon and chopped parsley until everything is well combined.
12. Finish with a generous pinch of black pepper over the top.
Using the hot squash to gently cook the egg mixture creates the creamiest carbonara sauce without any curdling. You’ll love how the tender shrimp pairs with the slight crunch of bacon, while the spaghetti squash provides a delicate base that soaks up all the creamy goodness. Try serving it in the roasted squash shells for a beautiful presentation that makes an ordinary Tuesday feel special.
Shrimp, Squash, and Corn Chowder
Beneath the crisp autumn air, there’s something deeply comforting about standing at the stove, watching ingredients slowly transform into a meal that feels like a warm embrace. This chowder came to me during one of those quiet afternoons when the light slants just so through the kitchen window, and time seems to stretch out like taffy. It’s the kind of dish that asks for patience and rewards you with layers of flavor that unfold with each spoonful.
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 pound of raw shrimp, peeled and deveined
– 2 cups of diced butternut squash
– 2 cups of fresh corn kernels
– 4 cups of vegetable broth
– 1 cup of heavy cream
– A couple of fresh thyme sprigs
– A splash of lemon juice
– Salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the diced butternut squash and cook for 5 minutes, stirring to coat it in the oil and onion mixture.
5. Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the squash is tender when pierced with a fork.
7. Add 2 cups of fresh corn kernels and the fresh thyme sprigs, then simmer uncovered for 5 more minutes.
8. Stir in 1 cup of heavy cream and heat through for 3-4 minutes until the chowder is warmed but not boiling.
9. Add the raw shrimp and cook for 2-3 minutes until they turn pink and opaque throughout.
10. Remove the pot from heat and stir in a splash of lemon juice.
11. Season with salt and freshly ground black pepper to your preference.
12. Remove the thyme sprigs before serving.
Gently ladle this chowder into bowls, noticing how the creamy broth clings to the tender shrimp and sweet corn. The squash breaks down just enough to thicken the soup without losing its shape, creating a texture that’s both substantial and soothing. For a cozy twist, serve it in hollowed-out bread bowls or topped with extra thyme leaves for a fragrant finish.
Basil Shrimp and Summer Squash Kabobs
Catching the last golden light of these October afternoons, I find myself lingering over summer’s final gifts—those tender squashes and fragrant basil that still grace the market stands, whispering of warmer days as the light grows softer. These kabobs feel like a gentle bridge between seasons, where the bright herbaceousness of basil meets the earthy sweetness of late harvest squash, all wrapped around plump shrimp that cook in mere minutes over the fire. It’s a simple meditation in threading flavors onto skewers, a quiet ritual that fills the evening air with the most comforting aromas.
Ingredients
– A pound of large raw shrimp, peeled and deveined but tails left on for easy handling
– Two medium summer squashes, sliced into generous 1-inch thick rounds
– A couple of tablespoons of olive oil, just enough to coat everything lightly
– A big handful of fresh basil leaves, roughly torn to release their oils
– A splash of lemon juice, about a tablespoon, for that bright finish
– Half a teaspoon of garlic powder, for subtle warmth
– A quarter teaspoon of salt, to season everything evenly
– A pinch of black pepper, freshly ground if you have it
Instructions
1. Soak 8 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. Pat the shrimp completely dry with paper towels to ensure they sear nicely instead of steaming.
3. In a large bowl, toss the shrimp and squash rounds with olive oil until everything is lightly coated.
4. Sprinkle the garlic powder, salt, and black pepper over the shrimp and squash, then toss again to distribute the seasonings evenly.
5. Thread the shrimp and squash alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
6. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
7. Place the kabobs on the hot grill and cook for 2-3 minutes until the shrimp start to turn pink on the bottom.
8. Flip the kabobs carefully with tongs and grill for another 2-3 minutes until the shrimp are fully opaque and the squash has tender grill marks.
9. Remove the kabobs from the grill and immediately sprinkle with torn basil leaves and drizzle with lemon juice.
Kind of magical how these simple ingredients transform—the shrimp turn plump and juicy with a slight char, while the squash softens just enough to melt against the bright basil and zesty lemon. I love serving them over a bed of fluffy couscous that soaks up all the lovely juices, or tucked into warm tortillas with a dollop of garlic aioli for a casual handheld feast.
Shrimp and Acorn Squash Quinoa Salad
Mellow autumn afternoons like this one always draw me toward the kitchen, where the golden light through the window seems to whisper of warm, nourishing meals that comfort both body and soul. There’s something quietly satisfying about preparing a dish that balances vibrant flavors with wholesome ingredients, especially when it comes together as effortlessly as this one does, filling the space with gentle aromas and a sense of calm.
Ingredients
– 1 cup of quinoa
– 1 medium acorn squash, peeled and cubed
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of olive oil
– A splash of lemon juice (about 1 tablespoon)
– A couple of cloves of garlic, minced
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed acorn squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper on the baking sheet.
3. Roast the squash for 25–30 minutes, until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness.
5. Cook the quinoa according to package directions, using a 2:1 water-to-quinoa ratio, for about 15 minutes until the grains are fluffy and the water is absorbed.
6. Tip: Let the quinoa sit off the heat for 5 minutes after cooking, then fluff it with a fork to prevent clumping.
7. Pat the shrimp dry with paper towels to ensure they sear nicely.
8. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
9. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
10. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque.
11. Tip: Avoid overcrowding the skillet—cook shrimp in batches if needed for even browning.
12. Squeeze a splash of lemon juice over the shrimp in the last minute of cooking.
13. Combine the cooked quinoa, roasted squash, and shrimp in a large bowl.
14. Gently fold in the chopped parsley until everything is evenly distributed.
15. Tip: For extra flavor, drizzle with a bit more olive oil and lemon juice right before serving.
Fluffy quinoa mingles with the sweet, caramelized squash and tender shrimp, creating a salad that’s both hearty and light. I love how the bright lemon and parsley cut through the richness, making it perfect for a cozy dinner or packed into a mason jar for a next-day lunch that still feels fresh and vibrant.
Conclusion
Versatile and vibrant, these 32 shrimp and squash recipes offer endless inspiration for easy, healthy meals. Whether you’re craving a quick skillet dinner or an impressive dish for guests, there’s something here for every cook. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!
