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.
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
Ingredients
- 1 ¼ pounds large shrimp, peeled and deveined
- 1 ½ 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
- ½ 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
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Season shrimp with paprika, salt and pepper, to taste.
- 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.
- 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.
- Serve immediately, topped with shrimp and garnished with Parmesan, if desired.
Did you make this recipe?
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YUM! Satisfying and delicious without feeling stuffed. Evens hubby liked it and he’s a “meat ‘n potatoes” guy. Made exactly as written!
It’s a Yum from this household! I used extra lemon but other that I followed the recipe.
I’ve always prepared spaghetti squash with a red sauce, but decided to try this recipe because I had the ingredients on hand. Let’s just say I will be making this recipe again and again. So easy, so delicious, so satisfying. Thank you for opening my eyes to the best way to prepare spaghetti squash.
We loved it! My fella had never had spaghetti squash (and is a real pasta fan) and he had 2 helpings! While the squash was baking, I put together all the other ingredients together. We had very large shrimp so I cut them in thirds. I mixed the shrimp in with the spaghetti squash and spinach rather than putting it on top. e will make it again for sure!
This recipe is a keeper! It’s easy to prepare and we love it. We love a one dish meal and this one is delicious! Thanks for the great recipe.
This was so good!! Thank you!
OMG! Low carb and low Cal, high protein AND FULL OF FLAVOR! Definitely a winner in every way! I had to substitute imitation crab for the shrimp (its what I had) and was pleasantly surprised at how good the dish was! I pressure cooked the spaghetti squash halves for 10 minutes instead of roasting it, to make this a quick, easy meal! Definitely making this one again and again!!
This was so easy to make and packed with flavor! A new favorite for sure!!
This was delicious! There were no leftovers from our family of 4. Will definitely make again!
Most delicious! I squeezed a touch more lemon juice on mine. Made it pop! I’m always on the lookout for spaghetti squash recipes. This one did not fail.
I’ve made this several times; it’s delicious. Have you ever used frozen spinach? I have everything else in the house but the fresh spinach
I’m wondering how this would freeze? I live alone and would like to have at a later date.
It was delicious
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.
Hi Mary! The olive oil is used in step 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.
Hope that helps!
I didn’t add the oil in the cooking up the shrimp and it was just fine without it. I don’t think I used a full 2 T of butter either. It was delicious and my husband concurred. I’ll make this again.
Absolutely delicious! The lemon and basil make a huge difference. Healthy yet filling!
Damn delicious indeed!
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
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.
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 🙂
Amazing combo. Thank you. We scarfed it up 😀 Sprinkled a little feta on top just for the heck of it – quite yummy
WOW! I truly didn’t think this would be that good, but I really enjoyed it!
Totally delish! Added a little bit of white wine and cherry tomatoes in the last step. Will make again! Thank you!