Skinny Shrimp Scampi

skinny shrimp scampi spaghetti squash

Skinny Shrimp Scampi Spaghetti Squash

I almost want to call this dish simply “The S” because there are a whole lot of S’s happening here!

If you’ve never tried spaghetti squash, I promise this recipe won’t leave you feeling like you’re eating sad “diet food.” It delivers all the garlicky, buttery, lemony flavors of traditional shrimp scampi while sneaking in plenty of vegetables and protein. Even better, the entire dish comes together quickly, making it perfect for an easy weeknight dinner.

Serving Size

Makes: 4 servings

Serving size: Approximately ¼ of the finished recipe, or about 1½–2 cups

Estimated Macros

Per serving:

• Calories: 275

• Protein: 31g

• Carbohydrates: 18g

• Fat: 8g

• Fiber: 4g

  
  

Macros are estimates and may vary depending on the size of your spaghetti squash and the specific ingredients used.

Ingredients

• 1 medium spaghetti squash

• 1 pound raw shrimp, peeled and deveined

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 green onion, diced

• 4 cloves garlic, minced, or 4 frozen garlic cubes

• ½ cup dry white wine or chicken broth

• Juice of 1 lemon

• 1 cup cherry tomatoes, halved

• 2 large handfuls fresh spinach, roughly chopped

• ½ cup fresh basil, thinly sliced

• 2 tablespoons shredded Parmesan cheese

• Fresh parsley, chopped, for serving

• Red pepper flakes, optional

  
  

Directions

1. Carefully pierce the spaghetti squash several times with a sharp knife. Microwave it on high for 8–10 minutes, rotating halfway through. The outside should feel slightly soft when gently pressed. Set it aside until it is cool enough to handle.

2. While the squash cooks, add the shrimp to a bowl. Season with the paprika, garlic powder, salt and pepper. Drizzle with the olive oil and toss until evenly coated.

3. Melt the butter in a large skillet over medium-high heat. Add the diced green onion and cook for 1–2 minutes, until softened.

4. Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.

5. Add the seasoned shrimp in a single layer. Cook for approximately 2 minutes, flip and cook for another 1–2 minutes.

6. Pour in the white wine and lemon juice. Stir, scraping up any flavorful bits from the bottom of the pan.

7. Add the cherry tomatoes, spinach and basil. Cook for another 2–3 minutes, until the spinach has wilted, the tomatoes have softened slightly and the shrimp are completely cooked through. Reduce the heat to low.

8. Carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and soft center strands.

9. Use a fork to scrape the squash into spaghetti-like strands. Place the strands inside a clean kitchen towel and gently squeeze out some of the excess water. You do not need to remove every drop—just enough to prevent the finished dish from becoming watery.

10. Add the spaghetti squash to the skillet and toss everything together until well combined and warmed through.

11. Stir in the Parmesan cheese. Taste and add additional salt, pepper or lemon juice as needed.

12. Top with fresh parsley, extra Parmesan and red pepper flakes before serving.

    
    

Storage and Family-Friendly Tips

This recipe is best eaten immediately. Spaghetti squash naturally releases water as it sits, so the texture will be best when freshly prepared.

To make this meal more kid-friendly, boil a pot of regular spaghetti noodles while preparing the shrimp. Before adding the spaghetti squash to the skillet, reserve some of the shrimp and scampi sauce and toss it with the regular noodles. One sauce, two dinners and no need to make an entirely separate meal.

For an alcohol-free version, substitute chicken broth for the white wine.