Damn Delicious

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash - Everyone's favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It's still amazingly buttery and garlicky with half the calories!

Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!

Shrimp Scampi Spaghetti Squash - Everyone's favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It's still amazingly buttery and garlicky with half the calories!

Butters was feeling under the weather today so he skipped daycare and stayed at home with me.

Which was probably not the best idea.

He threw up on the clean linens. While I was sleeping actually.

That was fun to wake up to.

So I went and ran a quick errand to grab a classic glazed yeast-raised donut from down the street.

You know, to get through the throw-up-linen-stress.

Shrimp Scampi Spaghetti Squash - Everyone's favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It's still amazingly buttery and garlicky with half the calories!

Shortly after, I made shrimp scampi for dinner.

But swapped out the pasta for spaghetti squash.

You know, to balance out that donut from earlier.

Because guys.

We have half the calories here, yet the shrimp is still perfectly buttery and garlicky.

And we’re not giving up the freshly grated Parm either.

Shrimp Scampi Spaghetti Squash

Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!

20 minutes55 minutes

Ingredients:

  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 cups baby spinach
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan

For the spaghetti squash

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  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.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 201.0 Calories from Fat 180
% Daily Value*
Total Fat 20.0g 31%
Saturated Fat 7.0g 35%
Trans Fat 0g
Cholesterol 228.0mg 76%
Sodium 1544mg 64%
Total Carbohydrate 10.0g 3%
Dietary Fiber 2.0g 8%
Sugars 3.0g
Protein 26.0g 52%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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44 comments

  1. Do you heat the 1T olive oil with he butter? no mention of it in the cooking instructions. It looks tasty, and I will review after making tonight. Thank you.

  2. Rated 5 out of 5

    Absolutely delicious! The lemon and basil make a huge difference. Healthy yet filling! 

  3. Rated 5 out of 5

    Damn delicious indeed!

  4. Rated 5 out of 5

    As usual awesome recipe!  Did add a little cayenne pepper to the shrimp as.  My son loves spicy.  He’s also a type 1 diabetic and carbs are so low .  Thank you

  5. Rated 5 out of 5

    I made this tonight for dinner. It’s delicious! Thanks for a great recipe. I didn’t have fresh basil, so I used dried. It did fine. 

  6. Rated 5 out of 5

    Great recipe will be adding it into my mix of favorites ! I swapped Parsley for basil and added some cherry tomatoes and crushed pepper flakes. So good thanks again 🙂

  7. Rated 5 out of 5

    Amazing combo. Thank you. We scarfed it up 😀 Sprinkled a little feta on top just for the heck of it – quite yummy

  8. Rated 4 out of 5

    WOW! I truly didn’t think this would be that good, but I really enjoyed it! 

  9. Rated 5 out of 5

    Totally delish! Added a little bit of white wine and cherry tomatoes in the last step. Will make again! Thank you!

  10. SO delicious !!!!

  11. Rated 5 out of 5

    This dish was AMAZING!  Made it for my son as he’s trying to low carb and mostly plant based food.  He loved it as well as myself.  This will be a keeper.  Thank you for the great recipes.

  12. Rated 5 out of 5

    I was looking for a recipe to spice up my spaghetti squash game – this one hit the spot! We rarely eat shrimp so it was fun to mix things up and try something new. 10/10 would recommend to a friend. DAMN GOOD!

  13. Rated 5 out of 5

    Delicious!!

  14. Rated 5 out of 5

    This is a perfect low carb scampi recipe still with all the delicious flavor! I just added a little white wine that gave a nice tang. My husband asked where I got the recipe and I showed him, he said it lives up to the name because that was DAMN delicious! Shout out from your insta fam!! 

  15. Rated 5 out of 5

    This was so easy to make and full of flavor. There were no leftovers!

  16. Rated 5 out of 5

    The spaghetti squash required double the roast time, but my teenager and i love this recipe.

  17. Rated 5 out of 5

    It was super great! I made the shrimp Cajun, but kept everything else exactly the same. I loved the flavors of the spinach, squash and shrimp. A triple S threat. Definitely adding to my rotation. Thanks for this!

  18. Rated 5 out of 5

    Excellent. I did add red pepper flakes but other than that could not ask for a better recipe   Definitely will make again and service to guests 

  19. Rated 5 out of 5

    We loved how the natural sweetness from the squash complemented the sauce. I didn’t have shallots but it didn’t effect the yumminess.

  20. Rated 5 out of 5

     I was looking for a simple recipe for shrimp scampi and spaghetti squash and this was perfect.  I added some zucchini noodles to the squash to beef up and I love the way it turned out.  I will be making this again it’s definitely a keeper.

  21. Rated 5 out of 5

    Wow. This meal was SO good! I made a double batch of this for our larger family and everyone loved it! I am definitely going to be making this again. 

  22. I just made this recipe and it was absolutely delicious! The only change is I would probably add a bit more basil, because I feel like I couldn’t really taste it. I also let the shrimp soak up the smoked paprika and s&p for a good 15 mins. Keep on making amazing recipes.

  23. this was damn delicious! love so many of your recipes – quick, easy, and yummy!
    thank you!

  24. eating this now..yum! added mushrooms, onions and peppers.. and some leftover chicken to use up! thanks for the great recipe!

  25. We tried this with zucchini noodles, love the recipe! Thanks!

  26. This was really yummy. First time using spaghetti squash but not my last. Very good recipe. I added peppers, onions and little white wine.

  27. Thanks for sharing with us. Very good recipe I’ll try it at home

  28. Wow, this was good! My husband’s first spaghetti squash encounter and he gave it a thumb’s up. 

  29. This recipe is so good, I couldn’t stop eating it. I can’t wait to have leftovers today. I used frozen defrosted shrimp.

  30. This looks great. Any thoughts on frozen shrimp?

  31. My family refuses to eat shrimp (moment of silence for this tragedy) would you make any changes if you used chicken? 

  32. Love using spaghetti squash! Natures best noodles. Your dishes always look great Chunga and as a fellow food blogger I bow down to your photography!

  33. nice twist using spaghetti squash instead of zucchini, seems like it would blend better with shrimp, I never really miss the pasta from the traditional shrimp scampi dish anyway, thank you for this, sorry about Butters!

  34. Can you use spaghetti squash spirals instead?

  35. This looks incredible! I need this in my life!

    x
    Paige
    http://thehappyflammily.com

  36. Is it possible to get the nutrition facts for this recipe? Thank you.

  37. I use your recipes weekly, always wonderful and easy to prepare. Thank you for helping make cooking dinner so enjoyable and something to look forward to at the end of the work day. Have a great weekend.