Quick Spaghetti Squash Shrimp Scampi Recipe

Introduction

This Quick Spaghetti Squash Shrimp Scampi is a light, flavorful twist on a classic favorite. Roasted spaghetti squash strands replace traditional pasta, paired with garlicky shrimp and a zesty lemon sauce. It’s a perfect weeknight meal that’s both satisfying and nutritious.

Ingredients

• 1 spaghetti squash (about 2.5 to 3 lbs)
• Kosher salt
• 1 tbsp salted butter
• Ground black pepper
• 1/2 cup low-sodium vegetable stock
• 4 garlic cloves, freshly minced
• 2 tbsp salted butter
• 1 lb large shrimp, peeled and deveined
• Juice of 1/2 fresh lemon
• 1/4 tsp red pepper flakes
• 5 oz fresh baby spinach
• Chopped fresh parsley, for serving
• Fresh lemon wedges, for serving
• Grated Parmesan cheese, for serving

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Slice the spaghetti squash into 1-2 inch rings and arrange them on the baking sheet with space between each. Melt 1 tablespoon of butter and brush it over the tops of the squash rings. Roast for 30-40 minutes until tender. Use a fork to pull the squash strands apart and season with salt and pepper.
2. Step 2: In a large skillet, heat 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the shrimp and cook until they turn opaque and pink, about 2 minutes per side. Remove the shrimp and set aside.
3. Step 3: In the same skillet, add the baby spinach and stir until wilted, about 1 minute. Pour in the vegetable stock and lemon juice, and simmer for about 2 minutes until the sauce lightly reduces.
4. Step 4: Return the shrimp and juices to the skillet. Add the spaghetti squash strands and gently toss everything together to combine and heat through.
5. Step 5: Serve the mixture on plates, garnished with fresh parsley, lemon wedges, and a sprinkle of grated Parmesan cheese if desired. Enjoy!

Tips & Variations

• For extra flavor, try adding a splash of white wine to the sauce before simmering.
• Substitute kale or Swiss chard for spinach if preferred.
• Use frozen shrimp in a pinch, just thaw thoroughly before cooking.
• To save time, you can microwave the spaghetti squash rings briefly before roasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the shrimp from becoming rubbery. For best texture, reheat just until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of spaghetti squash?

Spaghetti squash is unique because its flesh separates into noodle-like strands when cooked. Other squash types won’t produce the same texture, but you can roast and serve them diced as an alternative.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it uses spaghetti squash in place of traditional pasta.

Quick Spaghetti Squash Shrimp Scampi Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

This Quick Spaghetti Squash Shrimp Scampi recipe is a light and flavorful low-carb alternative to traditional pasta scampi. Roasted spaghetti squash is combined with garlic butter shrimp, wilted spinach, and a zesty lemon broth to create a delicious meal that’s ready in under an hour. Topped with fresh parsley, lemon wedges, and Parmesan cheese, this dish offers a perfect balance of savory and fresh flavors.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Spaghetti Squash:

• 1 spaghetti squash (about 2.5 to 3 lbs)
• Kosher salt, to taste
• 1 tbsp salted butter (preferably Kerrygold)
• Ground black pepper, to taste

For the Shrimp Scampi:

• 1/2 cup low-sodium vegetable stock (e.g., Pacific Foods organic vegetable broth)
• 4 garlic cloves, freshly minced
• 2 tbsp salted butter
• 1 lb large shrimp, peeled and deveined
• Juice of 1/2 fresh lemon
• 1/4 tsp red pepper flakes
• 5 oz fresh baby spinach

For Serving:

• Chopped fresh parsley
• Fresh lemon wedges
• Grated Parmesan cheese

Instructions

1. Prepare and Roast the Spaghetti Squash: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Slice the spaghetti squash into 1-2 inch rings on a cutting board, ensuring even thickness. 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 oven for 30-40 minutes until tender. Once cooked, use a fork to scrape out the squash strands and season with kosher salt and ground black pepper to taste.
2. Cook the Shrimp: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the shrimp and cook for about 2 minutes per side until they turn opaque and pink. Remove the shrimp and set aside in a bowl.
3. Wilt the Spinach and Create the Sauce: In the same skillet, add the baby spinach and stir for about 1 minute until wilted. Pour in the vegetable broth and lemon juice, allowing the mixture to simmer for 2 minutes to slightly reduce and concentrate the flavors.
4. Combine All Ingredients: Return the cooked shrimp and any accumulated juices to the skillet. Add the roasted spaghetti squash strands, gently tossing everything together to combine and heat through, allowing the flavors to meld.
5. Serve Your Dish: Plate the shrimp scampi spaghetti squash mixture. Garnish with chopped fresh parsley, fresh lemon wedges, and a sprinkle of grated Parmesan cheese for added brightness and richness. Serve immediately and enjoy!

Notes

• For easier cutting, microwave the whole spaghetti squash for 3-5 minutes before slicing to soften the skin slightly.
• You can substitute the vegetable broth with chicken broth if desired.
• Adjust the red pepper flakes to suit your heat preference or omit for a milder dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave to preserve texture.

Keywords: spaghetti squash shrimp scampi, low carb shrimp scampi, roasted spaghetti squash recipe, healthy shrimp dinner, quick seafood recipe