Description

A light yet flavorful shrimp scampi served over tender spaghetti squash, featuring garlicky butter, bright lemon, and fresh herbs. A wholesome, low-carb twist on a classic comfort dish.

Ingredients

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

1/3 cup vegetable broth mixed with 1 tbsp white vinegar

Juice of 1/2 lemon

3 tbsp unsalted butter

3 tbsp finely chopped fresh parsley, divided

Cracked black pepper for garnish

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Instructions

Preheat oven to 375°F. Slice spaghetti squash into 1 1/2 inch rings and remove seeds.
Place rings on a baking sheet, coat with cooking spray, and season with 1/4 tsp salt. Bake for 40 minutes.
Let squash cool slightly, then cut rings and scrape strands into a platter.
In a bowl, combine grated garlic, 1 tbsp olive oil, 1/4 tsp salt, and shrimp. Toss and refrigerate for 30 minutes.
Heat 2 tbsp olive oil in a skillet over medium heat. Cook shrimp 2 minutes per side until pink and opaque, then remove.
Add remaining oil, shallots, minced garlic, and red pepper flakes to the skillet. Cook 2–3 minutes until fragrant.
Pour in broth mixture and lemon juice, simmering until reduced by half, about 2 minutes.
Stir in butter and cook until melted and slightly thickened, 3–5 minutes.
Return shrimp to the skillet, add 1 tbsp parsley, and toss for 1 minute.
Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley and black pepper.

Notes

Use frozen shrimp if needed; thaw and pat dry before cooking.

Substitute butter with plant-based alternatives for dairy-free option.

Add spinach or cherry tomatoes for extra vegetables.

Adjust red pepper flakes to control heat level.

Store leftovers in the refrigerator for up to 3 days and reheat gently.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 170 mg