Spaghetti Squash Shrimp Scampi Recipe
You’ll love this easy low-carb dish—it’s garlicky, lemony, and perfect for weeknights!
It has been a busy couple of weeks around here, and I have been LOVING how quickly dinner comes together when I cook with shrimp! Not only is it a super low-calorie protein (major bonus points), but it also cooks on the stovetop in just 4-5 minutes. That’s crazy fast! Spaghetti squash, on the other hand, is a bit more of a diva. While it’s another amazing low-calorie, low-carb option, it does take 40 minutes to roast. But hey, it’s completely hands-free, so we’ll count that as a win!
Shrimp scampi is a classic dish where shrimp is sautéed in garlic, butter, and lemon juice, typically tossed with noodles. It’s simple to make and even easier to eat. The ingredients are straightforward: shrimp, butter, garlic, lemon, noodles, parmesan, and a handful of fresh herbs for brightness and color.
WATCH HOW TO ROAST SPAGHETTI SQUASH HERE:
Why I love this recipe!
When you roast spaghetti squash, you can scrape the sides to create thin, kelp-like noodles with a mild flavor and a texture that’s wonderfully similar to angel hair pasta. Plus, with shrimp cooking up in just 4-5 minutes, this meal comes together so quickly! And here’s the kicker—one cup of spaghetti squash has just 7 grams of carbs and only 31 calories. Who’s the angel now?!
More shrimp recipes! Skinny Crispy Rock Shrimp Recipe, Crispy Baked Coconut Shrimp Recipe, Sheet Pan Kung Pao Shrimp Recipe, Teriyaki Shrimp + Pineapple Kebabs Recipe.
Ingredients you’ll need:
- 1 lb. peeled and deveined shrimp
- 1 medium spaghetti squash
- 3 cloves garlic, minced
- 3 tbs. ghee or butter; use avocado oil for Whole30
- ½ lemon, juice only
- ¼ cup white wine or chicken broth; use broth for Whole30
- ¼ cup grated or shredded parmesan; sub nutritional yeast for Whole30
- 1 handful chopped fresh parsley leaves
- salt and pepper
How to make spaghetti squash shrimp scampi
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise (end to end) using a sharp knife and scoop out the seeds.
- Drizzle the flesh of the squash with olive oil, then season with salt and black pepper.
- Place the squash halves cut side down on a rimmed baking sheet lined with aluminum foil. Roast in the preheated oven for 40 minutes.
- During the last 5 minutes of the squash’s roasting time, heat butter or ghee in a large skillet over medium heat.
- Add shrimp in an even layer, seasoning with salt and pepper. Squeeze in the lemon juice and add chicken broth. Cook for 2 minutes.
- Reduce the heat slightly, flip the shrimp, and add minced garlic to the skillet. Cook for another 2 minutes, or until the shrimp is pink and tender. Remove from heat.
- Once the squash is done roasting, flip the halves over to cool faster. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
- Toss the spaghetti squash strands with the shrimp and parmesan cheese in a large bowl, or plate the squash and top with the shrimp, sauce, and cheese.
- Garnish with fresh parsley and enjoy your delicious spaghetti squash shrimp scampi!
Storing leftovers
Got leftovers? Just pop them in an airtight container and stash them in the fridge—they’ll keep for 2-3 days. When you’re ready to enjoy them again, warm everything up in a large skillet over medium heat. A little extra butter or ghee goes a long way to help bring the sauce back to life!
More easy dinner recipes!
- Sheet Pan Salmon with Baked Feta Garlic Pasta
- Marry Me Creamy Chicken Pasta
- Easy Lasagna Roll Ups
- Quick & Easy 5-Ingredient Taco Soup
FAQs
This Spaghetti Squash Shrimp Scampi is a delicious way to make weeknight dinners feel special! This simple dish is light, garlicky, and full of bright, lemony flavors that are satisfying yet so easy to pull together. Between the tender shrimp and the spaghetti squash noodles, it’s a low-carb meal that checks all the boxes. If you love healthy dinner ideas or enjoy exploring new spaghetti squash recipes, this one will quickly become a favorite.
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Spaghetti Squash Shrimp Scampi
Ingredients
- 1 lb. peeled and deveined shrimp
- 1 medium spaghetti squash
- 3 cloves garlic minced
- 3 tbs. ghee or butter use avocado oil for Whole30
- ½ lemon juice only
- ¼ cup white wine or chicken broth use broth for Whole30
- ¼ cup grated or shredded parmesan sub nutritional yeast for Whole30
- 1 handful chopped fresh parsley leaves
- salt and pepper
Instructions
- Start by preheating oven to 400 degrees. Slice the spaghetti squash in half lengthwise (end to end) and scoop out seeds. Drizzle with olive oil, season with salt and pepper and place cut side down onto a cooking sheet lined with foil. Place in oven and set timer for 40 minutes.
- In the last 5 minutes of the squash's roasting time, start shrimp by heating butter or ghee in a skillet over medium heat. Add shrimp in an even layer, seasoning with salt and pepper. Squeeze in lemon juice and add chicken broth and cook for 2 minutes.
- After two minutes, turn heat down slightly and flip shrimp over. Add garlic to pan and cook for another 2 minutes or until shrimp is completely pink. Remove from heat.
- When squash has finished roasting, flip over to cool quicker. Use a fork to scrape down the sides of the squash, creating noodles. Toss together with shrimp and parmesan, or plate squash then top with shrimp, sauce and cheese!
The Shrimp Scampi on squash was a keeper! It was quick and so unique. We will be making it a couple of times a month. Thank you for sharing💚🌻💚
Amazing to hear! Thank you so much for sharing xx
This was so delicious and so easy to make!! I loved the garlicky shrimp. Thank you for sharing the recipe!!
Thank you so much! I’m so glad you enjoyed and I appreciate your comment!!! xx