Quick Spaghetti Squash Shrimp Scampi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
