Lemon-Butter Shrimp Scampi with Spaghetti Squash: A Cozy Low-Carb Comfort Meal

Why Make This Recipe

Low-Carb Shrimp Scampi with Spaghetti Squash is a delicious and healthy twist on the classic Italian dish. This recipe is perfect for anyone looking to cut down on carbs while still enjoying the rich flavors of shrimp scampi. Spaghetti squash serves as a fantastic substitute for traditional pasta, providing a light and nutritious base that pairs beautifully with succulent shrimp and aromatic garlic. Not only is this dish easy to make, but it’s also packed with protein and essential nutrients, making it a satisfying option for a weeknight dinner or a special occasion.

How to Make Low-Carb Shrimp Scampi with Spaghetti Squash

Making Low-Carb Shrimp Scampi with Spaghetti Squash is simple and quick. Here’s a breakdown of the ingredients and directions.

Ingredients:

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Directions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
4. Add in the shrimp, season with salt and pepper, and cook until the shrimp turn pink, about 3-5 minutes.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
6. Mix the spaghetti squash into the shrimp scampi in the skillet. Stir to combine.
7. Serve garnished with fresh parsley and lemon wedges.

How to Serve Low-Carb Shrimp Scampi with Spaghetti Squash

Serve your Low-Carb Shrimp Scampi immediately for the best flavor and texture. Plate the spaghetti squash strands generously, topping them with the cooked shrimp and sauce. Finish with fresh chopped parsley for a pop of color and a squeeze of lemon juice to brighten the flavors. This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.

How to Store Low-Carb Shrimp Scampi with Spaghetti Squash

If you have leftovers, you can store them in an airtight container in the refrigerator. It is best to eat the shrimp scampi within 1-2 days for optimal freshness. To reheat, simply warm it in a skillet over medium heat until heated through. You can add a splash of water or broth to help keep the dish moist while reheating.

Tips to Make Low-Carb Shrimp Scampi with Spaghetti Squash

• Choose a spaghetti squash that feels heavy for its size and has a firm skin. This indicates freshness.
• Make sure not to overcook the shrimp; they should be pink and opaque when done.
• If you like it spicy, feel free to add more red pepper flakes to suit your taste.
• For added flavor, consider squeezing a bit of fresh lemon juice over the dish just before serving.

Variation

You can customize this recipe by adding vegetables like spinach, cherry tomatoes, or zucchini along with the shrimp for more color and nutrition. These additions will enhance the flavor profile and make the dish even more satisfying.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking for even cooking.

2. Is spaghetti squash low in carbs?
Yes, spaghetti squash is a low-carb alternative to pasta, making it a great choice for those following a low-carb diet.

3. Can I prepare the spaghetti squash in advance?
Yes, you can roast the spaghetti squash ahead of time and store it in the refrigerator. Just reheat it with the shrimp when you’re ready to serve.

Low-Carb Shrimp Scampi with Spaghetti Squash

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: angela
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low-Carb

Print Recipe

Pin Recipe

Description

A delicious twist on the classic Italian dish, this Low-Carb Shrimp Scampi uses spaghetti squash instead of traditional pasta, making it a healthy and nutritious option.

---

Ingredients

Scale 1x2x3x

• 1 medium spaghetti squash
• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
4. Add in the shrimp, season with salt and pepper, and cook until the shrimp turn pink, about 3-5 minutes.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
6. Mix the spaghetti squash into the shrimp scampi in the skillet. Stir to combine.
7. Serve garnished with fresh parsley and lemon wedges.

Notes

For best flavor, serve immediately. You can store leftovers in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 190mg