Spaghetti squash shrimp scampi is a mouthwatering meal that's surprisingly easy to make! This healthy recipe is perfect for a weeknight dinner. Shrimp is simmered in a buttery garlic white wine sauce, combined with roasted spaghetti squash, and topped with freshly grated parmesan cheese.
Spaghetti squash is such a fun squash to cook because when it's cooked, you can make "noodles" out of the squash with just your fork! This makes it a prime squash to experiment with when it comes to recipes usually made with pasta like shrimp scampi.
When it comes to an easy weeknight meal, this spaghetti squash shrimp scampi is definitely one to go for! It's a 3-step process: roasting the spaghetti squash, making the shrimp scampi, and then simply combining the two. While the spaghetti squash is roasting, you can start cooking the shrimp in a garlicky buttery sauce that simmers with white wine and lemon juice. Stir in the spaghetti squash "noodles," adding parmesan and parsley for the finishing touch.
P.S. If you're in the mood for a shrimp scampi made with actual pasta, I've got you covered - this healthy shrimp scampi recipe is one of my favorites.
Ingredients you'll need
- Spaghetti squash
- Olive oil and butter
- Lemon juice and zest
- White wine
- Red pepper flakes and salt
- Parmesan cheese
- Fresh parsley
How to make spaghetti squash shrimp scampi
Roast the spaghetti squash.
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half length-wise, scoop out the seeds, and rub with olive oil and salt. Place the spaghetti squash halves face-down on the baking sheet and bake for 25-40 minutes (depends on the size you use), or until it's fork-tender. Let sit for 5 minutes and then use a fork to create "noodles" by scraping the sides of the squash.
Make the shrimp scampi.
In a large pan, heat olive and butter and add minced garlic. Cook until fragrant. Add shrimp and cook for 2 minutes per side. Season with salt and red pepper flakes. Add lemon juice, white wine, and lemon zest. Let simmer for 2 minutes.
Combine the spaghetti squash and the shrimp scampi.
Add the spaghetti squash noodles into the pan and mix to combine. Top with parmesan cheese, parsley, and more salt and red pepper flakes if desired.
You can store this shrimp scampi dish in an airtight container in the fridge for up to 2 days. To re-heat, simple heat on a skillet or in the microwave until heated through.
- Thaw and shell the shrimp before you cook them. Thawing the shrimp ahead of time will ensure they're evenly cooked. Shelling the shrimp before cooking will make it easier to eat (rather than peeling off the tails while you're eating).
- Best wine for shrimp scampi: A crisp, dry white wine is best. This can be a Pinot Grigio, Chardonnay (preferably unoaked), or Sauvignon Blanc (source).
- How to zest a lemon: Use a fine grater with small holes or a microplane grater and only grate the yellow outer part of the lemon. Don’t grate the white part of the lemon – this usually tastes bitter and you don't want that!
- Use freshly grated parmesan instead of pre-grated parmesan cheese - it tastes so much better!
Variations and substitutions
- Make it gluten-free: This shrimp scampi dish is inherently gluten-free, so no changes are needed.
- Make it dairy-free: Omit the parmesan cheese to make this a dairy-free dish!
- Add veggies! To boost the fiber and micronutrients in this recipe, feel free to add some veggies. Before cooking the shrimp, I would sauté any veggies you prefer in some olive oil. Mushrooms, broccoli, bell peppers would taste great when sautéed. You can also add spinach - just add it when the lemon juice and white wine are simmering and let it cook for 1-2 minutes.
- Don't want to use white wine? No worries! Swap out the white wine with vegetable broth.
What to serve with spaghetti squash shrimp scampi
Spaghetti squash shrimp scampi is hearty enough to serve on its own as a complete meal, however you can also serve it with an appetizer, side dish, or salad!
It would be particularly delicious served alongside delicious fall and winter-inspired salads like this butternut squash kale salad, farro & butternut squash salad bowl, or lemon parmesan shaved brussels sprout salad.
Spaghetti squash benefits
Not only is spaghetti squash a gluten-free and low-carb alternative to pasta, but it also provides you with health-promoting nutrients. Spaghetti squash is a good source of vitamin C, vitamin B6, and potassium. It's also packed with fiber. One spaghetti squash contains 14 grams of fiber. Fiber promotes healthy digestion, heart health, and gut health.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More healthy spaghetti squash recipes for you to try:
Spaghetti Squash Shrimp Scampi
- 1 medium spaghetti squash (about 2.5 pounds)
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 pound shrimp, deveined, peeled, thawed, and patted dry
- ¼ teaspoon red pepper flakes
- Juice and zest from 1 lemon
- ¼ cup white wine
- ¼ cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Roast the spaghetti squash.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and ⅛ teaspoon salt.
- Place the spaghetti squash halves cut-side down on the baking sheet and bake for 30-40 minutes (depending on the size), or until it's fork-tender. Let sit for 5 minutes and then use a fork to create "noodles" by scraping the sides of the squash.
Make the shrimp scampi.
- In a large pan, heat remaining 1 tablespoon olive oil and butter until butter melts. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp and cook for 2 minutes per side. Season with salt and red pepper flakes.
- Add lemon juice, lemon zest, and white wine. Let simmer for 2 minutes.
- Add the spaghetti squash noodles into the pan and mix to combine. Top with parmesan cheese and parsley. Season with more salt and red pepper flakes if desired. Serve and enjoy!
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