Introduction

Savor a light and flavorful twist on classic shrimp scampi with this recipe featuring spaghetti squash instead of traditional pasta. It’s a delicious, low-carb meal that combines juicy shrimp, fresh herbs, and vibrant spinach for a satisfying dinner.

The dish shows a black skillet filled with cooked shrimp that are orange with a slightly charred texture, mixed with yellow spaghetti squash strands tangled throughout. There are fresh bright green spinach leaves stirred into the mix, and the top layer is sprinkled with white shredded cheese scattered lightly over the shrimp and squash. The skillet is placed on a white marbled surface with a few green leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 pounds large shrimp (peeled and deveined)
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic (minced)
1 shallot (minced)
3 cups baby spinach
1/2 cup fresh basil leaves (chiffonade)
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan
1 spaghetti squash (2-3 pounds)
2 tablespoons olive oil (for squash)
Kosher salt and freshly ground black pepper (to taste)

Instructions

Step 1: Preheat the oven to 375°F. Lightly oil a baking sheet or coat it with nonstick spray.
Step 2: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
Step 3: Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-45 minutes, or until tender when pierced with a fork.
Step 4: Remove the squash from the oven and let it cool enough to handle. Using a fork, scrape the flesh to create spaghetti-like strands and set aside.
Step 5: Season the shrimp with smoked paprika, salt, and pepper.
Step 6: In a large skillet, melt the butter over medium-high heat. Add the shrimp, minced garlic, and shallot. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2-3 minutes. Remove from skillet and keep warm.
Step 7: In the same skillet, add the spaghetti squash strands and baby spinach. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, approximately 2-3 minutes.
Step 8: Stir in the chiffonade basil and lemon juice. Season with salt and pepper to taste.
Step 9: Serve immediately, topping the squash mixture with the cooked shrimp and garnishing with freshly grated Parmesan if desired.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when cooking the shrimp.
Use fresh lemon zest along with lemon juice for extra brightness.
Swap basil for fresh parsley or thyme depending on your preference.
To save time, you can microwave the spaghetti squash instead of roasting—pierce it and cook on high for 10-12 minutes until tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking the shrimp, or microwave in short intervals until warmed through.

How to Serve

A black pan filled with layers of golden yellow spaghetti squash strands, bright green sautéed spinach leaves, and orange-brown cooked shrimp seasoned with black pepper, all topped with a light sprinkle of shredded white cheese. Around the pan on the white marbled surface are fresh green basil leaves and scattered shredded cheese along with small red pepper flakes, creating a vibrant and fresh look. The pan handle extends to the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before seasoning and cooking for the best texture.

Is spaghetti squash a good substitute for pasta?

Absolutely. Spaghetti squash has a mild flavor and stringy texture that mimics pasta well, making it a great low-carb and gluten-free alternative.

Shrimp Scampi Spaghetti Squash Recipe

Print Recipe

★★★★★

4.4 from 65 reviews

This Shrimp Scampi Spaghetti Squash recipe combines tender roasted spaghetti squash strands with succulent shrimp cooked in a garlic butter sauce, complemented by fresh spinach, basil, and a bright lemon finish. It’s a flavorful, low-carb alternative to traditional pasta dishes, perfect for a healthy, satisfying meal.

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

Ingredients

Scale

Spaghetti Squash

1 2-3 pounds spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)

Shrimp and Sauce

1 1/4 pounds large shrimp (peeled and deveined)
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic (minced)
1 shallot (minced)
3 cups baby spinach
1/2 cup fresh basil leaves (chiffonade)
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly oil a baking sheet or spray it with nonstick spray to prepare for roasting the spaghetti squash.
Prepare Squash: Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds thoroughly. Drizzle the cut sides with olive oil and season generously with salt and freshly ground black pepper.
Roast Squash: Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven until the flesh is tender, about 35 to 45 minutes.
Cool and Shred: Remove the squash from the oven and allow it to cool just enough to handle safely. Using a fork, scrape the flesh to create spaghetti-like strands for the base of the dish.
Season Shrimp: While the squash roasts, season the peeled and deveined shrimp with smoked paprika, salt, and black pepper to taste.
Cook Shrimp: Heat butter in a large skillet over medium-high heat. Add the seasoned shrimp, minced garlic, and shallot. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 to 3 minutes. Remove the shrimp from the skillet and keep warm.
Sauté Squash and Spinach: In the same skillet, add the roasted spaghetti squash strands and baby spinach. Cook over medium heat, stirring occasionally, until the squash is warmed through and the spinach is wilted, about 2 to 3 minutes.
Add Herbs and Lemon: Stir in the chiffonade of fresh basil leaves and the freshly squeezed lemon juice. Season the mixture with salt and pepper to taste, adjusting as needed for balance.
Serve: Immediately plate the spaghetti squash and spinach mixture, top with the cooked shrimp, and garnish with freshly grated Parmesan cheese. Serve warm for best flavor and texture.

Notes

For easier peeling, pierce the spaghetti squash with a fork and microwave for 3-4 minutes before cutting to soften the skin slightly.
Use fresh shrimp for best flavor, but thawed frozen shrimp will also work well.
Adjust lemon juice amount according to your taste preference for brightness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
To make this recipe dairy-free, omit the butter or substitute with a vegan butter and skip the Parmesan or use a dairy-free cheese alternative.

Keywords: shrimp scampi, spaghetti squash recipe, low-carb shrimp recipe, healthy dinner, garlic butter shrimp, gluten-free pasta alternative