This Spaghetti Squash with Shrimp Scampi is a light, low-carb twist on a classic favorite, packed with garlic butter shrimp, fresh veggies, and creamy flavor. It’s quick to make, healthy, and perfect for busy weeknights or guilt-free comfort food.
Quick Spaghetti Squash with Shrimp Recipe
When you’re juggling busy weeks, it’s a win to have a meal that tastes decadent but stays easy on the waist-line. That’s exactly what this spaghetti squash with shrimp recipe delivers. I remember the first time I tried replacing noodles with spaghetti squash—its amazing low-calorie profile and natural low-carb goodness totally surprised me.
It felt like a cheat meal, but it’s actually a great low-carb and paleo-friendly choice that’s easy to make and easy to eat. The squash roasts beautifully with a hands-free bake, while you quickly sauté the perfectly plump shrimp in Danish Creamery sea salted premium butter, garlic, and a hint of red pepper flakes for that flavorful kick.
What I love most is how this flavorful dish mirrors a classic shrimp scampi but with a touch of luxury that’s lighter on your plate. You get the bold flavor from a splash of cream, smoky bacon, and tangy tomatoes—a to die for combo that turns your stovetop into an epic restaurant-quality meal. Add a hefty squeeze of lemon juice, a generous dusting of grated parmesan, and a handful of fresh herbs or wilted spinach for brightness and color.
The result? A delicious, low-carb meal that’s ready in minutes, thanks to simple ingredients, minimal cooking skills, and zero need for traditional pasta. And bonus points—you can prepare in advance and enjoy a dish that’s fast, satisfying, and doesn’t skimp on that wonderful protein.
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This recipe is a total win—especially when you want something fast, satisfying, and still easy on the waist-line. I personally fell in love with it during one of those busy weeks when I had no time for complicated cooking but still craved something warm and flavorful.
The spaghetti squash acts as the perfect noodles substituted base, soaking up all the juices from the perfectly plump sautéed shrimp, tangy tomatoes, and splash of cream. It’s a delicious, simple dish that feels rich thanks to the Danish Creamery butter, yet remains a low-carb, healthy option that’s not skimping on taste.
With its earthy garlic, smoky bacon, and bold flavor, it’s the kind of flavorful dish you can whip up on a weeknight and still feel like a total kitchen diva.
What makes it even better is how easy-to-make and budget-friendly it is. The straightforward prep and minimal ingredients mean you don’t need a ton of cooking skills, but the results still impress like a restaurant-quality meal.
You’ll love how the butter, lemon juice, and crushed red pepper bring a bright, slightly spicy balance, while the fresh herbs and spinach round it out with freshness and color. And for those watching carbs, this super low-calorie protein meal really cannot be beat—you get that shrimp scampi magic without pasta, just clean, amazing low-calorie comfort on a plate.
Related Content: Easy Homemade Prego Style Spaghetti Sauce Recipe
Spaghetti squash
Large shrimp
Danish Creamery sea salted premium butter
Olive oil
Garlic
Crushed red pepper flakes
Fresh spinach
Cherry tomatoes
Heavy cream
Lemon juice
Vegetable broth
Parmesan cheese
Salt
Pepper
Fresh herbs (parsley or basil)
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash into thick rings. Use a spoon to scoop out the seeds from the center. Brush both sides of the rings with a little olive oil and place them on a baking sheet.
Put the tray in the oven and roast for about 35–40 minutes until the squash becomes soft and slightly golden. This part is hands-free, so you can prepare other ingredients while it cooks.
Take your peeled and deveined shrimp and pat them dry with a paper towel. Sprinkle a little salt and pepper, then squeeze some lemon juice over them. This makes the shrimp juicy and flavorful when you cook them.
In a large pan on the stovetop, melt Danish Creamery sea salted butter with a little olive oil over medium heat. Add chopped garlic and a pinch of red pepper flakes. Stir for about 1–2 minutes until the garlic smells nice and starts to turn light golden.
Add the shrimp to the pan. Let them cook for 2–3 minutes on each side until they turn pink and firm. Once done, remove the shrimp from the pan and set aside. Don’t overcook them—they’ll get rubbery.
In the same pan, add vegetable broth, a handful of cherry tomatoes (cut in half), and a small splash of cream. Let it cook on medium heat for 2–3 minutes until the tomatoes get soft and juicy. The sauce becomes rich and creamy with a touch of tomato flavor.
Put in a few cups of fresh spinach. Stir gently until the leaves wilt down, which takes just 1–2 minutes. The spinach adds color, nutrients, and a nice natural flavor.
Take the squash rings out of the oven. Once they’re cool enough to touch, use a fork to gently pull the squash into spaghetti-like strands. Add the strands to your sauce in the pan.
Mix everything well so the squash gets coated with all the buttery, creamy, and garlicky goodness.
Now, put the shrimp back into the pan. Toss gently so everything is mixed evenly. Squeeze a bit more lemon juice on top for brightness, and sprinkle a generous amount of grated parmesan cheese. Add fresh herbs like parsley if you like. Serve warm and enjoy your amazing low-carb meal that feels like a restaurant-quality dinner!
To get the best flavor, always use large, peeled, and deveined shrimp—they’re quicker to prep and cook evenly. Make sure your spaghetti squash is ripe with a deep yellow color before roasting for the best texture. For extra richness, go with Danish Creamery sea salted butter—it adds a smooth, creamy taste.
Don’t overcook the shrimp; they only need a few minutes to stay perfectly plump and juicy. Lastly, a hefty squeeze of lemon and a dusting of parmesan right before serving will boost the flavor and bring everything together beautifully.
PrintThis Spaghetti Squash with Shrimp Scampi is a light, low-carb twist on a classic favorite, packed with garlic butter shrimp, fresh veggies, and creamy flavor. It’s quick to make, healthy, and perfect for busy weeknights or guilt-free comfort food.
Preheat your oven to 400°F (200°C). Cut the spaghetti squash into rings, scoop out the seeds, and brush with olive oil. Place on a baking sheet and roast for 35–40 minutes until tender. This step is mostly hands-free, giving you time to prep other ingredients.
While the squash roasts, pat the shrimp dry. Season with a bit of salt, pepper, and a squeeze of lemon juice. This helps bring out the bold flavor and ensures perfectly plump sautéed shrimp when cooking.
Heat the Danish Creamery sea salted premium butter and olive oil in a large stovetop skillet over medium heat. Add garlic and red pepper flakes; cook for 1–2 minutes until fragrant, releasing that earthy aroma.
Add shrimp to the pan and sauté for 2–3 minutes on each side until pink and cooked through. Remove them once done to avoid overcooking—these are your wonderful protein stars.
In the same pan, add vegetable broth, cherry tomatoes, and a splash of cream. Simmer for 2–3 minutes, allowing the tomatoes to soften and the flavors to meld into a decadent dish.
Add fresh spinach and stir until it wilts. The broth and butter will cook down the spinach, making it tender and tasty.
Scrape the roasted squash into strands using a fork and add it to the pan. Toss everything together—shrimp, squash, and sauce—until well coated.
Sprinkle with grated parmesan, add more lemon juice for brightness, and top with fresh herbs. Serve warm for a restaurant-quality meal that’s easy to make and full of flavor.
This low-carb Spaghetti Squash with Shrimp Scampi is a quick, flavorful dish featuring roasted squash, juicy shrimp sautéed in garlic and butter, and a light, creamy tomato-spinach sauce. Finished with lemon, parmesan, and fresh herbs, it’s a healthy, restaurant-quality meal ready in under an hour. Perfect for busy weeknights without sacrificing taste or comfort.
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