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Shrimp Scampi Spaghetti Squash
5 from 159 votes

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash features roasted spaghetti squash strands topped with sautéed shrimp flavored with smoked paprika, garlic, and shallots. The dish includes baby spinach and fresh basil tossed with lemon juice and Parmesan for brightness and umami. Roasting the squash enhances its natural sweetness and creates tender strands that serve as a low-carb pasta alternative.

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

Ingredients

  • 1 ¼ pounds Shrimp peeled and deveined, large
  • 1 ½ teaspoons smoked paprika
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 2 tablespoons butter unsalted
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 shallot minced
  • 3 cups baby spinach
  • ½ cup basil chiffonade, fresh leaves
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons Parmesan Cheese freshly grated
For the spaghetti squash
  • 1 spaghetti squash 2-3 pounds
  • 2 tablespoons olive oil
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

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.