5 from 277 votes
Spaghetti Squash Shrimp Scampi
Spaghetti Squash Shrimp Scampi uses rings of roasted spaghetti squash as a vegetable-based pasta alternative, topped with sautéed shrimp, garlic, baby spinach, and a lemony butter sauce. The squash provides tender, noodle-like strands with a mild flavor that soak up the savory, bright sauce, while the shrimp add a juicy texture and garlic heat. It serves as a light yet satisfying seafood and vegetable dish.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
servings
Calories:
233 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2.5-3 pound spaghetti squash
- 3 tablespoons salted butter divided, Danish Creamery brand
- salt to taste
- black pepper to taste
- 4 garlic minced, cloves
- ¼ teaspoon crushed red pepper
- 1 pound Shrimp peeled and deveined, large raw
- 5 ounces baby spinach
- ½ cup vegetable broth low sodium
- ½ lemon juiced, plus wedges for garnish
- parsley chopped, for serving
- Parmesan Cheese for serving, grated
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across the spaghetti squash, keeping the rings as even as possible.
- Carefully place the squash rings on the baking pan with space between each. Melt 1 tablespoon of butter. Brush the tops of the squash with the melted butter.
- Roast in the oven until tender, about 30-40 minutes. Pull the squash strands apart with a fork and season with salt and pepper to taste.
- Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add the shrimp and cook until opaque and pink, about 2 minutes per side. Remove the shrimp from the pan and set aside in a bowl.
- In the same skillet, add the spinach and stir until it wilts, about 1 minute. Stir in the vegetable broth and lemon juice and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the bowl to the skillet along with the spaghetti squash strands and carefully toss to combine.
- Serve with lemon wedges, parsley and parmesan cheese, if desired.
Cup of Yum
Notes
- Store leftovers in an airtight container and consume within 2 to 3 days for optimal freshness.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
165mg
(55%)
Sodium
789mg
(33%)
Potassium
560mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
4068IU
(81%)
Vitamin C
15mg
(17%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 789mg | 33% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4068IU | 81% |
| Vitamin C | 15mg | 17% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.