Spaghetti 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
Scale
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
