5.0 from 489 votes
Spaghetti Squash Shrimp Scampi
The light and delicious texture of this Spaghetti Squash Shrimp Scampi is the perfect easy weeknight meal! Comfort food without the carbs!
Prep Time
15 mins
Cook Time
15 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 Danish Creamery salted butter divided
- salt and pepper to taste
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 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
- parsley chopped, for serving
- grated Parmesan cheese for serving
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
- Storage: Add leftovers to an airtight container and eat within 2-3 days.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
789mg
(33%)
Potassium
560mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
4068IU
(81%)
Vitamin C
15mg
(17%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
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.