Description
A low-carb twist on classic shrimp scampi, swapping pasta for tender spaghetti squash and packing a protein punch with juicy shrimp. Ready in just 30 minutes, this dish is perfect for a quick dinner or meal prep.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds), cut in half and seeds removed
- 1 pound large shrimp, peeled and deveined (fresh or frozen)
- 2 tablespoons olive oil, extra virgin preferred
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons parsley, chopped
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
- While the squash is roasting, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the shrimp and cook for 2-3 minutes per side, or until they turn pink.
- Once the shrimp are cooked, remove them from the skillet and set aside. Add the white wine to the skillet, scraping up any browned bits, and let it simmer for 2 minutes. Stir in the remaining tablespoon of butter, red pepper flakes, lemon juice, and parsley. Adjust seasoning with salt and pepper.
- Use a fork to scrape the flesh of the roasted spaghetti squash into strands. Transfer the squash to the skillet and toss with the sauce until well-coated.
- Add the cooked shrimp back to the skillet and toss to combine. Serve immediately, garnished with extra parsley and a lemon wedge if desired.
Notes
[‘Don’t overcook the shrimp as they become rubbery if cooked too long.’, ‘Season generously as spaghetti squash can be bland on its own.’, ‘Microwave the squash for 8-10 minutes as a shortcut instead of roasting.’, ‘Blot the squash with a paper towel if it’s watery after roasting.’, ‘Taste and adjust the sauce consistency as needed.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
Keywords: Healthy, Shrimp Scampi, Spaghetti Squash, Low-Carb, Quick Dinner, Keto, Gluten-Free