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Shrimp Scampi Spaghetti Squash

By Jamie Vespa

on Mar 18, 2021 Updated Nov 07, 2022

5 from 10 votes

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Shrimp Scampi Spaghetti Squash introduces lighter, fresher flavor to the classic garlic butter shrimp pasta dish. Low carb and gluten free, yet wildly satisfying, this lightened up shrimp scampi recipe is downright restaurant-worthy. 

Why You’ll Love this Shrimp Scampi Spaghetti Squash

Many of us are familiar with Shrimp Scampi, however unfamiliar with its origins. Scampi, also called langoustines, are tiny, lobster-like crustaceans common in Europe. Over time, Italian chefs in the US swapped scampi for easier-to-source shrimp, but kept both names, thus Shrimp Scampi was born.

Usually served with pasta or crusty bread, this recipe replaces the starchier options for spaghetti squash. The mild flavor of spaghetti squash can easily adapt to a wide range of flavors, including the bright lemon-garlic sauce you’ll find in this shrimp scampi recipe. 

Also, in lieu of using heaps of butter, we use a heavier hand with heart-healthy olive oil. (But don’t worry, just enough butter is utilized to make the sauce lusciously rich.)

Recipe Ingredients and Substitutions:

• Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
• Aromatics: Do NOT skimp on the fresh garlic here, as it really creates the aromatic backbone of the dish. I also love adding sautéed shallots for extra bite. 
• Butter: While most scampi recipes use half a stick of butter, I found that 3 Tbsp was just enough to make the sauce lusciously rich. If possible, look for grass-fed butter, such as Kerrygold brand. 
• Olive Oil: Heart-healthy extra virgin olive oil teams up with butter to enrich the sauce. Opt for a good quality oil here, as the grassy flavor really shines through in the simple sauce. 
• Wine (or Broth): Dry white wine, sherry cooking wine, or vegetable broth will do the job here. (Sherry cooking wine is usually in the oil and vinegar section of most well-stocked grocery stores.)
• Lemon: Since you only need the juice of 1/2 lemon, I like to reserve the other half to slice into wedges and serve with the scampi. 
• Parsley: Fresh parsley adds bright top notes to the dish. I like to stir some into the shrimp, and reserve the rest for garnish. 
• Spaghetti Squash: While it’s common to slice the squash in half for roasting, this recipe uses a different method to achieve longer, more spaghetti-like strands. Since the squash’s strands run horizontally in circles around the inside of the squash, slicing the squash crosswise into rings helps keep them intact.

Step-by-Step Instructions:

Step 1: Roast Spaghetti Squash

Preheat oven to 375ºF.

Slice squash horizontally into 1 1/2 inch rings. Use the edge of a large spoon to clean out each squash ring by scraping away and discarding the seeds and stringy membranes. Place rings on a rimmed baking sheet, and lightly each side coat with cooking spray. Season with 1/4 tsp. salt, and bake for 40 minutes. 

Let squash cool slightly, then cut through the outer edge of each ring so that you can pry it open to get the full length of the strands. Gently scrape out strands using your fingers or a fork. Arrange squash strands on a platter.

Step 2: Marinate Shrimp

While the squash roasts, prepare shrimp marinade. Grate 2 garlic cloves into a large bowl. Add 1 Tbsp. oil, 1/4 tsp. salt, and shrimp; toss to combine. Refrigerate for 30 minutes.

Step 3: Saute Shrimp

Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add shrimp mixture and cook 2 minutes per side, until just cooked through. Transfer shrimp to a plate.

Step 4: Cook Aromatics

Add remaining 1 Tbsp. oil to pan, along with shallots, minced garlic, and red pepper flakes. Cook 2 to 3 minutes, stirring often, until aromatic.

Step 5: Add Wine (or Broth) and Butter

Add wine (or broth) and lemon juice; cook until mixture reduces by half, about 2 minutes. Add butter and continue cooking, stirring occasionally, until the butter melts and the sauce slightly thickens, about 3 to 5 minutes.

Step 6: Serve Shrimp Scampi over Spaghetti Squash

Add shrimp and 1 Tbsp. of the parsley to pan; toss to coat, and cook 1 more minute. Turn off heat and spoon shrimp scampi mixture over spaghetti squash strands. Garnish with remaining 2 Tbsp. chopped parsley, and cracked black pepper, if desired. 

Which Shrimp Should I Buy?

Here are some of my shrimp purchasing tips:

• Buy Frozen. Since I live in a landlocked state without access to freshly caught shrimp, I prefer to buy shrimp frozen. Since it’s flash-frozen promptly after being caught, it is often better quality (for a better price) than what’s sitting in the seafood case.
  • Buying frozen also gives you greater control over the defrosting process, since you can cook them immediately afterwards. 
• Look for raw (not precooked) shrimp that is deveined and peeled. Deveining shrimp is a tedious, rather unsettling task, if you ask me! Also, for reference, raw shrimp is always gray-ish white, while cooked shrimp is pink. 

What to Serve with Shrimp Scampi:

To round out the meal, you can serve it with:

• Crusty Bread: For mopping up any extra garlic-butter sauce. 
• A Crisp, Green Salad: Try this Shaved Brussels and Pear Salad for a burst of freshness and crunch. 
• Sautéed Vegetables: For a double dose of veggie goodness, try my Perfect Sauteed Broccoli, which is ready in just 15 minutes. 

How to Store and Reheat:

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• To Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of broth as needed, until warm. 

More Spaghetti Squash Recipes to Try:

Spaghetti Squash Casserole with Mushrooms and Goat Cheese

Mushroom Stroganoff Spaghetti Squash

Spaghetti Squash with Vegan Vodka Sauce

If you give this shrimp scampi recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

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5 from 10 votes

Shrimp Scampi Spaghetti Squash

By Jamie Vespa MS, RD

Shrimp Scampi Spaghetti Squash introduces lighter, fresher flavor to the classic garlic butter shrimp pasta dish. Low carb and gluten free, yet wildly satisfying, this lightened up shrimp scampi recipe is downright restaurant-worthy. 

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Equipment

• Large rimmed baking sheet
• Large skillet

Ingredients  

1x2x3x

• ▢ 1 (2 1/2 - 3 lb.) spaghetti squash
• ▢ Cooking spray
• ▢ 1 tsp. kosher, salt, divided
• ▢ 5 garlic cloves 2 grated, 3 minced
• ▢ 4 Tbsp. extra-virgin olive oil, divided
• ▢ 1 lb. large raw shrimp, peeled and deveined
• ▢ 1/2 cup finely chopped shallots
• ▢ 1/4-1/2 tsp. red pepper flakes (1/4 tsp. for mild heat; 1/2 tsp. for medium)
• ▢ 1/3 cup dry white wine (sub 5 Tbsp. vegetable broth mixed with 1 Tbsp. white wine vinegar)
• ▢ Juice of 1/2 lemon
• ▢ 3 Tbsp. unsalted butter (preferably grass-fed)
• ▢ 3 Tbsp. finely chopped fresh parsley, divided
• ▢ Cracked black pepper for garnish

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Instructions 

• Preheat oven to 375ºF.

  Slice squash horizontally into 1 1/2 inch rings. Use the edge of a large spoon to clean out each squash ring by scraping away and discarding the seeds and stringy membranes. Place on a rimmed baking sheet; lightly coat squash rings with cooking spray, and season with 1/4 tsp. salt. Bake for 40 minutes. (Move on to step 2 while squash roasts.)

  Let squash cool slightly, then cut through the outer edge of each ring so that you can pry it open to get the full length of the strands. Gently scrape out strands using your fingers or a fork. Arrange squash strands on a platter. 
• While the squash roasts, prepare shrimp marinade. Grate 2 garlic cloves into a large bowl. Add 1 Tbsp. oil, 1/4 tsp. salt, and shrimp; toss to combine. Refrigerate for 30 minutes.
• Heat 2 Tbsp. of the oil in a large skillet over medium heat. Once hot, add shrimp mixture and cook 2 minutes per side, until just cooked through. Transfer shrimp to a plate.

  Add remaining 1 Tbsp. oil to pan, along with shallots, 3 cloves minced garlic, and red pepper flakes. Cook 2 to 3 minutes, stirring often, until aromatic. 

  Add wine (or broth + vinegar mixture) and lemon juice; cook until mixture reduces by half, about 2 minutes. Add butter and continue cooking, stirring occasionally, until the butter melts and the sauce slightly thickens, about 3 to 5 minutes.
• Add cooked shrimp and 1 Tbsp. of the parsley to pan; toss to coat, and cook 1 more minute. Turn off heat and spoon shrimp scampi mixture over spaghetti squash strands. Garnish with remaining 2 Tbsp. chopped parsley, and cracked black pepper, if desired. 

Notes

To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of broth as needed, until warm. 

Nutrition

Serving: 1.5cups | Calories: 360kcal | Carbohydrates: 18g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Sodium: 970mg | Fiber: 4g | Sugar: 7g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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