Spaghetti Squash Shrimp Scampi Recipe
Introduction
This Spaghetti Squash Shrimp Scampi is a light and flavorful twist on the classic pasta dish, using spaghetti squash as a low-carb alternative. Tender shrimp cooked in garlic butter mingle beautifully with fresh spinach and a hint of lemon for a bright, satisfying meal.
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 and line a baking sheet with parchment paper.
- Step 2: Place the spaghetti squash on a cutting board and slice it into 1-2 inch rings, keeping the rings as even as possible.
- Step 3: Arrange the squash rings on the baking sheet with some space between each. Melt 1 tablespoon of butter and brush it over the tops of the squash.
- Step 4: Roast the squash in the oven for 30-40 minutes until tender. Once cooled enough to handle, pull the squash strands apart with a fork and season with salt and pepper to taste.
- Step 5: Heat the remaining 2 tablespoons of 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 they turn opaque and pink, about 2 minutes per side. Remove the shrimp from the skillet 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, around 2 minutes.
- Step 8: Return the shrimp and any leftover juices to the skillet along with the spaghetti squash strands. Gently toss everything together to combine and heat through.
- Step 9: Serve immediately, garnished with lemon wedges, chopped parsley, and grated parmesan cheese if desired.
Tips & Variations
- For extra flavor, try adding a splash of white wine to the skillet before simmering the spinach and broth.
- Use fresh parsley for a bright, herbaceous finish or substitute with basil for a different twist.
- If you prefer a spicier dish, increase the crushed red pepper or add a pinch of cayenne.
- To save time, cut and prepare the spaghetti squash a day ahead and refrigerate until ready to roast.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the shrimp tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking for the best texture and flavor.
Is spaghetti squash suitable for low-carb diets?
Definitely. Spaghetti squash is a great low-carb alternative to traditional pasta, making this dish a good option for those watching their carbohydrate intake.
PrintSpaghetti Squash Shrimp Scampi Recipe
This Spaghetti Squash Shrimp Scampi is a healthy and flavorful low-carb twist on the classic Italian shrimp scampi. Roasted spaghetti squash strands are combined with garlicky sautéed shrimp, baby spinach, and a bright lemon-butter sauce, making for a satisfying yet light dinner option. Topped with fresh parsley and parmesan, it’s a delicious way to enjoy seafood and vegetables all in one skillet meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 2.5–3 pound spaghetti squash
- 1 tablespoon Danish Creamery salted butter (for brushing)
- Salt and pepper, to taste
Shrimp Scampi
- 2 tablespoons Danish Creamery salted butter
- 4 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 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)
For Serving
- Chopped fresh parsley
- Grated parmesan cheese
Instructions
- Preheat and Prepare Spaghetti Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Slice the spaghetti squash into 1-2 inch thick rings carefully, trying to keep the rings as even as possible for uniform cooking.
- Roast the Squash: Place the squash rings spaced out on the baking sheet. Melt 1 tablespoon of butter and brush it evenly over the tops of the squash rings. Roast them for about 30-40 minutes until the flesh is tender and easily shredded with a fork.
- Shred Squash and Season: Once roasted, use a fork to pull apart the flesh of the squash into spaghetti-like strands. Season with salt and pepper to taste and set aside.
- Cook Shrimp Scampi: 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 on each side for about 2 minutes until they turn opaque and pink. Remove the shrimp and set aside.
- Sauté Spinach and Simmer Sauce: In the same skillet, add the baby spinach and stir until wilted, about 1 minute. Pour in the vegetable broth and lemon juice, then let the mixture simmer gently for 2 minutes until slightly reduced.
- Combine All Ingredients: Return the cooked shrimp and any accumulated juices to the skillet along with the spaghetti squash strands. Carefully toss everything together to blend the flavors evenly.
- Serve: Plate the shrimp scampi mixture and garnish with lemon wedges, chopped parsley, and grated parmesan cheese as desired for an extra burst of flavor and freshness.
Notes
- For a spicier dish, increase crushed red pepper flakes according to your heat preference.
- Be careful when slicing the squash as it can be tough to cut; using a sharp chef’s knife and stabilizing the squash on the cutting board helps.
- You can substitute vegetable broth with chicken broth or white wine for a different flavor profile.
- If dairy-free, substitute butter with olive oil and omit parmesan or use a dairy-free alternative.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop.
Keywords: spaghetti squash, shrimp scampi, healthy dinner, low carb, roasted squash, seafood skillet, lemon garlic shrimp
