Introduction

Spaghetti Squash Shrimp Scampi is a light, flavorful twist on the classic Italian dish. Using tender roasted spaghetti squash strands instead of pasta makes it a healthy option without sacrificing any of the savory garlic butter goodness. This recipe is perfect for a quick weeknight dinner that feels special.

Spaghetti Squash Shrimp Scampi Recipe - Recipe Image

Ingredients

2.5-3 pound spaghetti squash
3 tablespoons Danish Creamery salted butter (divided)
Salt and pepper (to taste)
4 garlic cloves (minced)
¼ teaspoon crushed red pepper
1 pound large raw shrimp (peeled and deveined)
5 ounces baby spinach
½ cup low sodium vegetable broth
½ lemon (juiced, plus wedges for garnish)
Parsley (chopped, for serving)
Grated parmesan cheese (for serving)

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across, keeping the rings as even as possible.
Step 3: Carefully place the squash rings on the baking sheet with space between each. Melt 1 tablespoon of butter and brush the tops of the squash with it.
Step 4: Roast the squash in the oven until tender, about 30-40 minutes. Once cooled slightly, pull the squash strands apart with a fork and season with salt and pepper to taste.
Step 5: Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 30 seconds.
Step 6: Add the shrimp to the skillet and cook until opaque and pink, about 2 minutes per side. Remove the shrimp from the pan and set aside in a bowl.
Step 7: In the same skillet, add the baby spinach and stir until wilted, about 1 minute. Pour in the vegetable broth and lemon juice, then simmer until slightly reduced, about 2 minutes.
Step 8: Return the shrimp and any juices from the bowl to the skillet along with the spaghetti squash strands. Carefully toss to combine all ingredients.
Step 9: Serve the shrimp scampi with lemon wedges, chopped parsley, and grated parmesan cheese if desired.

Tips & Variations

For easier roasting, you can cut the spaghetti squash in half lengthwise instead of rings. Scoop out seeds before roasting.
If you prefer a bit more heat, increase the crushed red pepper slightly or add a dash of cayenne pepper.
To make it dairy-free, substitute the butter with olive oil and skip the parmesan cheese.
Fresh herbs like basil or oregano can be added for extra flavor.

Storage

Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Adding a splash of broth or water can help maintain moisture during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely before cooking to ensure even cooking and the best texture.

Is spaghetti squash the best substitute for pasta in this dish?

Spaghetti squash works wonderfully for its texture and mild flavor, but you can also try zucchini noodles or shirataki noodles if preferred.

Spaghetti Squash Shrimp Scampi Recipe

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4.9 from 106 reviews

A light and flavorful Spaghetti Squash Shrimp Scampi recipe featuring tender roasted spaghetti squash rings topped with garlicky buttered shrimp, wilted spinach, and a zesty lemon broth. This healthy, low-carb alternative to traditional pasta allows for a delicious seafood meal that’s both satisfying and easy to prepare.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-inspired
Diet: Low Fat

Ingredients

Scale

Spaghetti Squash

2.5–3 pound spaghetti squash
3 tablespoons Danish Creamery salted butter, divided
Salt and pepper, to taste

Scampi Sauce and Shrimp

4 garlic cloves, minced
¼ teaspoon crushed red pepper
1 pound large raw shrimp, peeled and deveined
5 ounces baby spinach
½ cup low sodium vegetable broth
½ lemon, juiced (plus wedges for garnish)

Garnish

Chopped parsley
Grated Parmesan cheese

Instructions

Preheat and Prepare Squash: Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Slice the Squash Rings: Place the spaghetti squash on a cutting board and carefully slice 1-2 inch thick rings evenly across the squash. These uniform slices ensure even roasting.
Butter and Roast the Squash: Arrange the squash rings on the baking sheet with space between each. Melt 1 tablespoon of butter and brush it over the tops of the squash rings. Roast in the preheated oven for 30-40 minutes until the flesh is tender and can be pulled apart with a fork.
Shred the Squash and Season: Use a fork to pull apart the roasted squash strands inside the rings and season lightly with salt and pepper to taste.
Cook Garlic and Shrimp: Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and crushed red pepper and sauté until fragrant, about 30 seconds. Add the shrimp and cook for approximately 2 minutes per side until they turn opaque and pink. Remove shrimp from the skillet and set aside in a bowl.
Wilt Spinach and Simmer Sauce: In the same skillet, add the baby spinach and stir until wilted, about 1 minute. Then stir in the vegetable broth and freshly squeezed lemon juice. Let the mixture simmer for about 2 minutes until it slightly reduces.
Combine Shrimp and Squash: Return the cooked shrimp and any accumulated juices from the bowl back into the skillet. Add the spaghetti squash strands and gently toss everything together to combine and heat through.
Serve and Garnish: Plate the shrimp scampi mixture and serve garnished with fresh parsley, lemon wedges, and grated Parmesan cheese as desired.

Notes

You can use a spoon to scrape out the seeds from the spaghetti squash before slicing, though this recipe slices rings and leaves seeds intact; roasting softens them.
If you prefer, cut the spaghetti squash in half lengthwise and roast for an easier seed removal process.
Adjust the crushed red pepper quantity to control the spice level.
For a dairy-free option, substitute butter with olive oil and omit Parmesan or use a dairy-free cheese.
Serve immediately for best texture, as spaghetti squash can dry out upon standing.

Keywords: Spaghetti Squash, Shrimp Scampi, Low-Carb, Healthy, Seafood, Italian, Roasted Squash, Garlic Butter Shrimp