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Shrimp Scampi with Spaghetti Squash

Rated as 4.3 out of 5 Stars
110

"A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes."
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Ingredients

57 m servings 417
Original recipe yields 3 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
  2. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  3. Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts


Per Serving: 417 calories; 29.3 16.1 26.5 230 345 Full nutrition

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Reviews

Read all reviews 6
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The shrimp in this dish was absolutely delicious but the spaghetti squash was a little bland. I would suggest doubling the shrimp sauce to add to the spaghetti squash. As written there was not e...

Most helpful critical review

The spaghetti squash and shrimp together was too soft and mushy, bringing only one note into the dish. I recommend adding asparagus or other veggies to bring more depth to this dish.

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The shrimp in this dish was absolutely delicious but the spaghetti squash was a little bland. I would suggest doubling the shrimp sauce to add to the spaghetti squash. As written there was not e...

The spaghetti squash and shrimp together was too soft and mushy, bringing only one note into the dish. I recommend adding asparagus or other veggies to bring more depth to this dish.

very quick and easy.....was delish!!!!!

We had mixed reviews. Those that didn't mind spaghetti squash loved it and those not a fan loved the shrimp part. I'd still make it again.

I added asparagus, changed the order of things by cooking the vegetables in the oil first then added the shrimp. Added a little butter at the end of sautéing then add the lemon juice and squash....

My teenagers both said they would eat it again. That is a winner for me. Made as written.