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5.0 from 159 votes

Shrimp Scampi Spaghetti Squash

Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 ¼ pounds large shrimp peeled and deveined
  • 1 ½ 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
  • ½ cup fresh basil leaves chiffonade
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated parmesan
For the spaghetti squash
  • 1 2-3 pounds spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Season shrimp with paprika, salt and pepper, to taste.
  7. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
  8. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
  9. Serve immediately, topped with shrimp and garnished with Parmesan, if desired.