Stuffed pumpkin boats with shrimp

Ingredients:

• 1 medium spaghetti squash (about 1.3 kg)
• 2 teaspoons olive oil
• 450 g Argentine langoustines (16/20 pcs/kg), shells, tails and intestinal veins removed
• 110 g unsalted butter
• 1 tbsp grated garlic (about 4 cloves)
• 1 tsp crushed red pepper flakes + extra for serving
• 1/3 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp chopped parsley + extra for serving
• Grated Parmesan, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Cut the pumpkin in half lengthwise with a serrated knife and scoop out the seeds with a spoon. Brush each half with 1 teaspoon of olive oil and sprinkle with 1/2 teaspoon of salt and freshly ground black pepper. Place the halves, flesh side down, on a baking sheet and roast until the flesh flakes easily with a fork and the edges are just browned, about 45 minutes.
2. Using a fork, separate the pumpkin flesh into strands. Transfer them to a large bowl. Cover with foil and keep warm. Set aside the empty pumpkin rinds.
3. Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and season with salt and black pepper. Melt 4 tablespoons of butter in the skillet. Add the shrimp and cook until golden brown and pink, about 2 minutes per side. Transfer the shrimp to the bowl with the spaghetti squash.
4. Return the skillet to medium heat. Melt 1 tablespoon of butter. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the wine and lemon juice. Increase the heat to high and simmer until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons of butter and the parsley.
5. Pour the sauce over the shrimp and pumpkin and toss to combine. Spoon the mixture into the pumpkin rinds and sprinkle with grated Parmesan, parsley, and red pepper flakes.