Spaghetti Squash Shrimp Scampi has all the lemony, buttery goodness of shrimp scampi but with far less carbs. Replacing pasta with roasted spaghetti squash creates a lighter, low-calorie meal without sacrificing flavor!
Spaghetti squash is just plain magic. Once roasted, it easily shreds with a fork into strands that are an excellent substitute for pasta. It is delicious on its own, but wait until you try it tossed with a garlicky, lemon-butter sauce and sautéed shrimp. It is unbelievably delicious!
I honestly prefer shrimp scampi made with spaghetti squash over the classic carb-laden pasta version. The flavor and texture is perfect and it leaves you feeling satisfied without that heavy pasta overload.
This low carb Spaghetti Squash Shrimp Scampi is a special meal that fits into both a keto and gluten-free diet.
- Spaghetti squash – A small spaghetti squash will typically weigh about 2 pounds and is more than enough for this recipe.
- Shrimp – Peeled, deveined medium shrimp with the tails off.
- Extra virgin olive oil
- Seasoning – Kosher salt, freshly ground black pepper, paprika, and red pepper flakes.
- Finely diced shallot and minced garlic
- Dry white wine – Wine adds classic flavor to scampi sauce but you can substitute low-sodium chicken broth if you’d like.
- Fresh herbs – Basil and Italian parsley leaves.
- Grated Parmesan cheese -For serving.
How to Make Spaghetti Squash Shrimp Scampi
This is a quick overview of how to make this recipe. Please refer to the recipe card at the end of this post for detailed instructions and amounts.
Roast the Spaghetti Squash
- Carefully cut the squash in half lengthwise and use a spoon to scrape out the seeds and stringy flesh.
- Drizzle the inside of each half with olive oil and season it with salt and pepper.
- Place the squash cut-side down on a baking sheet coated with nonstick cooking spray and cover the skin side lightly with aluminum foil (this helps the squash soften). Roast for 1 hour or until the skin is easily pierced with a fork, the edges of the cut-side are golden brown, and the flesh is tender.
- After cooling slightly, use a fork to scrape the squash out of its skin, crosswise, for long, spaghetti-like strands.
Make the Shrimp Scampi
- Season the raw shrimp with the paprika, salt, and a little pepper and toss to coat.
- Sauté the seasoned shrimp in melted butter and olive oil over high heat. Cook the shrimp in batches to avoid overcrowding the pan. Transfer the cooked shrimp to a plate and set it aside.
- Return the skillet to medium heat and cook the shallots and garlic, adding a little more oil, if needed. When softened, add the wine (or broth) and lemon juice, scraping up the browned bits with a wooden spoon, and cook until reduced by about half. Reduce the heat a little more and add the remaining butter, stirring until the butter has melted into the sauce. Season with red pepper flakes, salt, and black pepper, to taste.
- Add the cooked shrimp and the accumulated juices on the plate back to the skillet and cook briefly to warm it through. Stir in the basil. Add the strands of roasted spaghetti squash and parsley and toss to combine it with the sauce. Squeeze a little more lemon juice over the top and serve with Parmesan cheese.
You will likely have extra roasted spaghetti squash left. Add additional to your plate or refrigerate it to serve with another meal.
Storing and Reheating Spaghetti Squash Shrimp Scampi
Transfer leftovers to an airtight container and refrigerate promptly. Leftovers should be consumed within 3 to 4 days.
Reheat gently in the microwave or in a skillet on the stove. Cook just long enough to warm it through to avoid overcooking the shrimp.
More Healthy Seafood Recipes
- Lemon Basil Baked Cod
- Lighter Tuna Salad with Capers and Dill
- Air Fryer Scallops
- Grilled Salmon with Strawberry Salsa
Spaghetti Squash Shrimp Scampi
For the Roasted Spaghetti Squash
- 2 pound spaghetti squash
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
For the Shrimp Scampi
- 1 ½ pounds raw medium shrimp, peeled, deveined, tails off
- ½ teaspoon paprika
- ¾ teaspoon kosher salt, divided, or to taste
- Freshly ground black pepper, to taste
- 3 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 1 small shallot, finely diced
- 2 teaspoons minced garlic
- ½ cup dry white wine or low-sodium chicken broth
- 1 lemon, halved
- ⅓ cup chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped Italian parsley leaves, plus more for garnish
- Grated Parmesan cheese, for serving
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- With a large, sharp knife, carefully cut the squash in half lengthwise. Scrape out the seeds and stringy flesh with a spoon and discard. Drizzle the inside of each half with olive oil and spread it around to coat all the exposed flesh. Season with salt and pepper, to taste.
- Place the squash cut-side down on the prepared baking sheet and cover the skin side lightly with aluminum foil (this helps the squash soften). Roast for 1 hour or until the skin is easily pierced with a fork, the edges of the cut-side are golden brown, and the flesh is tender. Remove from the oven and let cool slightly.
- Using a fork, scrape the squash out of its skin, crosswise, for long, spaghetti-like strands.
- Place the shrimp in a medium bowl. Season with the paprika, ½ teaspoon salt, and a little pepper and toss to coat. Melt 1 tablespoon butter with the olive oil in a large pan over HIGH heat. When hot, add half the shrimp (or as much will fit without crowding). Sear the shrimp on one side for about 1 minute, then stir and continue to sauté for an additional 2 minutes or until until lightly golden brown just cooked through (shrimp cooks very quickly). Use a slotted spoon to transfer the shrimp to a plate and set aside. Repeat with remaining shrimp, adding additional oil, only if needed.
- Reduce heat to MEDIUM and return the skillet to the heat. If there isn’t at least 1 tablespoon oil left in the pan, add more. Add the shallots and garlic and cook for 1 minute, until softened but not browned. Add the wine and lemon juice, scraping up the browned bits with a wooden spoon, and cook until reduced by about half, about 2 to 3 minutes.
- Reduce the heat to MEDIUM-LOW, and add the remaining 2 tablespoons butter, stirring until the butter has melted into the sauce and the mixture is slightly thickened. Season with red pepper flakes and remaining ¼ teaspoon salt, and and pepper, to taste.
- Add the shrimp and the accumulated juices on the plate back to the skillet and cook briefly to warm it through. Stir in the basil.
- Add the reserved spaghetti squash and parsley and toss to combine it with the sauce (metal tongs work well). Squeeze a little more lemon juice over the top. Serve immediately garnished with Parmesan cheese.
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