This Spaghetti Squash Shrimp Scampi recipe is the perfect healthy alternative to traditional pasta dishes. Packed with flavor and full of nutritious ingredients, this dish uses spaghetti squash as a low-carb substitute, making it perfect for those following keto, paleo, or gluten-free diets. With juicy shrimp, sautéed garlic, fresh spinach, and a buttery lemon sauce, this dish is quick and easy to make and ideal for weeknight dinners or special occasions.

Ingredients:

2.5-3 pounds spaghetti squash
3 tablespoons Danish Creamery salted butter (divided)
Salt and pepper, to taste
4 garlic cloves, minced
¼ teaspoon crushed red pepper
1 pound large raw shrimp, peeled and deveined
5 ounces baby spinach
½ cup low-sodium vegetable broth
½ lemon, juiced (plus wedges for garnish)
Chopped parsley (for serving)
Grated parmesan cheese (for serving)

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Slice the spaghetti squash into 1-2 inch rings, aiming for even pieces. Place the squash rings on the prepared baking sheet, making sure there’s space between each.
Melt 1 tablespoon of butter and brush it over the tops of the squash rings.
Roast in the oven for about 30-40 minutes, or until tender. Use a fork to pull apart the squash strands and season with salt and pepper to taste.
In a large skillet, heat the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and crushed red pepper and sauté for about 30 seconds, until fragrant.
Add the shrimp to the skillet and cook until pink and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside in a bowl.
In the same skillet, add the spinach and stir until wilted, about 1 minute. Pour in the vegetable broth and lemon juice, allowing it to simmer for 2 minutes or until slightly reduced.
Return the cooked shrimp and any juices back to the skillet along with the spaghetti squash strands. Gently toss everything to combine.
Serve hot, garnished with lemon wedges, chopped parsley, and a sprinkle of parmesan cheese, if desired.

Why You’ll Love This Recipe

Healthy & Flavorful: Spaghetti squash is a low-carb, nutritious alternative to pasta, making this shrimp scampi both light and full of flavor.
Quick & Easy: With minimal prep and cooking time, this dish is perfect for a weeknight dinner or a special occasion.
Customizable: Adjust the level of spice and flavor with more garlic, lemon, or herbs to suit your tastes.

Tips, Variations, and Substitutions

No Spinach? You can substitute spinach with kale or arugula for a different flavor profile.
Want More Veggies? Add mushrooms, zucchini, or cherry tomatoes to the skillet for extra vegetables.
Make It Spicy: Increase the crushed red pepper if you like a spicier kick.
Butter Substitute: For a lighter option, replace the butter with olive oil or coconut oil.

FAQs

Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the spaghetti squash ahead of time and store it in the fridge for up to 2 days. Reheat it when you’re ready to assemble.

Can I use frozen shrimp?
Yes! Just thaw the shrimp in the fridge overnight or under cold running water before cooking.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Serving and Suggestions

This Spaghetti Squash Shrimp Scampi pairs wonderfully with a simple side salad or roasted vegetables. For extra protein, serve it alongside grilled chicken or steak. Add a glass of white wine, like Chardonnay or Sauvignon Blanc, for a well-rounded meal.