Easy recipe for Low Carb Spaghetti Squash Shrimp Scampi in 30
Craving scampi? This Low Carb Spaghetti Squash Shrimp Scampi is a healthy, keto-friendly recipe with rich garlic butter flavor. Try it now
Ingredients
- 1 medium spaghetti squash about 3 lbs
- 1 tbsp olive oil for roasting squash
- 1 lb large shrimp peeled and deveined
- 4 tbsp unsalted butter
- 1 tbsp olive oil for the scampi sauce
- 6 cloves garlic minced
- 0.25 tsp red pepper flakes or more, to taste
- 0.25 cup dry white wine like Pinot Grigio, or substitute chicken broth
- 0.25 cup fresh lemon juice
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, plus more for garnish
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil and season with a pinch of salt and pepper. Place cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- Prepare the Shrimp: While the squash is roasting, pat the shrimp completely dry with paper towels. Season them generously with salt and pepper on both sides.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter with the remaining 1 tbsp of olive oil. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Cook the Shrimp: Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Immediately remove the shrimp from the skillet and set them aside on a plate.
- Make the Scampi Sauce: Pour the white wine (or chicken broth) and fresh lemon juice into the hot skillet. Bring to a simmer, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Let the sauce simmer and reduce slightly for 2-3 minutes.
- Shred the Squash: Once the spaghetti squash is done roasting and cool enough to handle, use a fork to scrape the flesh from the peel. The strands will separate easily, resembling spaghetti.
- Combine and Serve: Turn off the heat under the skillet. Add the shredded spaghetti squash, the cooked shrimp, and the chopped fresh parsley to the sauce. Toss everything together gently until the squash and shrimp are well-coated in the garlic butter sauce. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra fresh parsley.
Notes
Quick Squash Method: For a faster option, you can microwave the spaghetti squash. Pierce the squash all over with a fork, place it in a microwave-safe dish, and cook on high for 10-15 minutes, rotating halfway through, until tender. Let it cool before slicing and shredding.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, being careful not to overcook the shrimp.
Variations: Feel free to add 1 cup of halved cherry tomatoes or a few handfuls of fresh spinach to the sauce after the shrimp are cooked for extra vegetables and color.
