Spaghetti squash shrimp scampi is a lower-carb version of the classic seafood and pasta dish. It’s still buttery and full of garlic, but the shrimp and the luscious pan sauce are served over spaghetti squash. Why not cut the calories where you can and still enjoy all of the flavors.
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This dish is lovely served with a Grilled Romaine Salad, Spicy Italian-Style Broccolini, and Italian Amaretti Peaches for dessert.
- Spaghetti squash
- Olive oil
- Shrimp – I used large shrimp for this dish, but any size will work. Be sure to adjust your cooking time. You’ll want to cook the shrimp just until it turns opaque, flip and cook the other side until it too is opaque. Don’t overcook the shrimp or it will be rubbery.
- Garlic – I love garlic, so I use a LOT of it. It not only flavors the shrimp but will also the sauce will flavor the squash.
Steps To Prepare This Recipe
- Cut the squash and brush it with olive oil. Bake until tender, then shred into strands.
- Melt butter to saute the shrimp.
- Make the sauce by adding more butter, olive oil, garlic, red pepper flakes, white wine, and lemon juice.
- Pour the sauce over the shrimp and spaghetti squash, toss, sprinkle with Parmesan, and serve.
If you enjoyed this recipe, here are a few more to consider:
- Couscous Stuffed Acorn Squash
- Brown Butter Garlic Parmesan Spaghetti Squash
- Savory Butternut Squash Casserole
- Spicy Shrimp Creole
- Shrimp Fra Diavolo
- Chicken, Chorizo, and Shrimp Paella
Spaghetti Squash Shrimp Scampi
- Total Time: 1 hour, 30 minutes
- Yield: Serves 4
Spaghetti squash shrimp scampi is a lower-carb version of the classic seafood and pasta dish. It’s still buttery and full of garlic, but the shrimp and the luscious pan sauce are served over spaghetti squash.
1 medium spaghetti squash (about 2 pounds)
2 teaspoons olive oil
Kosher salt and black pepper
1 pound large shrimp (16/20) peeled, deveined, and tails removed
6 tablespoons butter, room temperature, divided
2 tablespoons olive oil
1 ½ tablespoons minced garlic (about 6 large cloves)
1 teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons fresh lemon juice
Grated Parmesan cheese
Fresh basil leaves, as garnish.
Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil. Set aside.
Carefully cut the squash lengthwise and remove the seeds.
Brush the insides of both halves with 1 teaspoon of olive oil.
Season with salt and pepper and place flesh side down on the baking sheet.
Bake in the preheated oven for 45 minutes – 50 minutes, or until you can pierce the skin with a knife.
Remove from the oven and use a fork to scrape out the flesh and separate it into strands like spaghetti.
Place the strands into a large bowl and cover with foil and a tea towel to keep it warm. Set aside.
Place a large non-stick skillet over medium heat to pre-heat.
Dry the shrimp with paper towels and season with salt and pepper.
Melt 4 tablespoons of the butter in the skillet.
Add the shrimp and cook until it just turns opaque. Turn and cook the other side. This will happen quickly and shouldn’t take more than 2 minutes per side.
Spoon the shrimp into the bowl with the spaghetti squash. Recover with the foil and tea towel to keep warm.
Return the skillet to the stovetop and melt another 2 tablespoons of the butter and 2 tablespoons olive oil together.
Add the garlic and red pepper flakes. Saute until fragrant.
Deglaze the pan by stirring in the lemon juice and wine.
Turn the heat to high and allow the liquid to boil and reduce to half – about 4-5 minutes.
Pour the sauce over the shrimp and spaghetti squash in the bowl.
Toss to combine.
Season with salt, pepper, and grated Parmesan.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Keywords: spaghetti squash shrimp scampi, low carb, Keto, spaghetti squash, seafood recipes, shrimp recipes, Italian recipes, National Spaghetti Day