PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Seasoned and grilled shrimp is the perfect summer meal that can be done in minutes and served over spaghetti squash for a nutritious meal. Plus, it pairs perfectly with Santa Rita’s Sauvignon Blanc.
Fire up that grill! These crowd-pleasing grilled shrimp over spaghetti squash are light, easy and so delicious!
If you’re a newbie when it comes to grilling, this shrimp recipe is the perfect way to get your feet wet. It cooks up quick and unlike steak, it’s simple to tell when it’s done, thanks to its translucent-to-opaque transformation. While cocktail, fried and baked shrimp is obviously wonderful, there’s nothing quite like a smoky, grilled flavor that screams summertime.
We use our grill all summer long and it is a must to have a lovely wine to serve alongside our grilled goodies. I chose Santa Rita’s 120 Sauvignon Blanc to pair with this grilled shrimp recipe. This variety of wine was fantastic with the shrimp and it also goes so well with light salads and you guys know how I love my salads.
120 Sauvignon Blanc is a fresh, fruity wine dominated by tropical and citric fruit such as grapefruit, lime and lemon peel complemented by white peach notes and distinctive variety herbs increasing complexity and lifting fruity sensations, a very interesting aftertaste amid smooth fruit and fresh acidity with a lingering and persistent finish.
To make a complete meal, I served my grilled shrimp over spaghetti squash to keep things easy, light and nutritious. Feel free to serve your grilled shrimp with pasta, over a salad or even taco-style. Double this recipe for backyard parties and serve with a huge avocado salad. Oh and don’t forget the wine!
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 2 small to medium spaghetti squash
- 1.5 lbs. medium-sized shrimp
- 1 lime or lemon, juiced
- ½-1 teaspoon seasoning salt*
- Optional garnish: finely chopped fresh parsley
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon or lime juice; sprinkle evenly with seasoning salt.
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
- While squash is cooking, lightly oil and heat a cast-iron grill or griddle to medium-high. Grill for 3-4 minutes on each side. You want to achieve grill lines, but be careful these cook quickly and will be tough if overdone. After cooking, feel free to sprinkle additional seasoning salt over shrimp for added flavor.
- Take squash out of the oven. Scrape out all the strands of spaghetti using a fork, place spaghetti squash in a colander in the sink, pressing gently with a paper towel to allow excess water to drain out.
- Serve shrimp over spaghetti squash and sprinkle chopped fresh parsley over the top. Enjoy with a glass of Santa Rita!