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Shrimp Scampi Spaghetti Squash

Delicious Shrimp Scampi Spaghetti Squash for a Light Meal

A healthier take on shrimp scampi using spaghetti squash, perfect for a low-carb and gluten-free dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.25 pounds Large shrimp, peeled and deveined provides protein and flavor
  • 1.5 teaspoons Smoked paprika adds warmth and color, can substitute with regular paprika or cayenne for spice
  • Kosher salt and freshly ground black pepper to taste, enhances overall flavor
For the Sauce
  • 2 tablespoons Unsalted butter creates a rich and buttery sauce, can substitute with olive oil for a lighter option
  • 3 tablespoons Olive oil used for sautéing shrimp and adding healthy fat
  • 3 cloves Garlic, minced infuses flavor into the dish
  • 1 Shallot, minced adds a mild onion flavor, can replace with onion if unavailable
For the Veggies
  • 3 cups Baby spinach adds nutrition and volume, can substitute with kale or Swiss chard
  • 0.5 cups Fresh basil leaves, chiffonade provides fresh aromatics, dried basil can be used if fresh is unavailable
  • 1 tablespoon Freshly squeezed lemon juice adds brightness, do not omit
For the Pasta
  • 1 Spaghetti squash (2-3 pounds) main pasta substitute for this dish, can use zucchini noodles as an alternative if preferred
  • 2 tablespoons Freshly grated Parmesan cheese completes the dish with a savory touch, can substitute with nutritional yeast for a dairy-free option
  • Kosher salt and freshly ground black pepper to taste, for seasoning the squash

Equipment

  • Baking sheet
  • Large skillet
  • Knife
  • spoon
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly oil a baking sheet with olive oil or nonstick spray.
  2. Carefully halve the spaghetti squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and black pepper.
  3. Place the squash cut-side down on the baking sheet and bake for 35-45 minutes until tender.
  4. While baking, season the shrimp with smoked paprika, kosher salt, and freshly ground black pepper.
  5. Melt the unsalted butter in a skillet over medium-high heat, add the shrimp, garlic, and shallot, cooking until the shrimp turn pink.
  6. In the same skillet, add the roasted spaghetti squash strands and fresh spinach, and sauté until the spinach wilts.
  7. Stir in the chiffonade of basil and lemon juice, adjusting seasoning as needed.
  8. Serve topped with sautéed shrimp and sprinkle with Parmesan cheese before diving in.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure shrimp are cooked until opaque and pink. Store leftovers in an airtight container for up to 3 days.

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