Spaghetti Squash Shrimp Scampi
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Spaghetti Squash Shrimp Scampi is a delicious dinner made with saucy garlic lemon shrimp tossed with noodle-like spaghetti squash. It’s a simple recipe that everyone loves!
We’re big fans of easy, light, and delicious dinners around here, and this one checks all the boxes. It’s quick to make, full of bright flavor, and feels a little special without asking much of you in the kitchen.
The shrimp are gently poached in a super flavorful lemon-garlic sauce that comes together in minutes. The butter, garlic, and lemon mingle into something vibrant and savory, and while it’s not traditional, I like to add a handful of spinach for color and an extra bit of freshness. It softens right into the sauce and makes the whole dish feel a little more complete.
Once the shrimp are perfectly tender, everything — the shrimp, the sauce, all those garlicky pan juices — gets poured over warm spaghetti squash. The strands soak up the lemony butter and turn it into a bright, cozy dinner that tastes far more impressive than the effort required. It’s the kind of meal you make once and immediately add to your weeknight rotation.
How to get the best spaghetti squash noodles
Spaghetti squash makes excellent noodles, but if you prepare it the usual way (by cutting the squash in half), then you end up with short little pieces.
The best way to make spaghetti squash noodles is to slice the squash into rounds about 1 ½ inches thick. Once baked, you can cut once through each circle, then peel away the skin. And just like that, you have long, twirlable noodles.
What to serve with spaghetti squash and shrimp
This is an all in one meal that doesn’t need a side dish. If you are feeling quite hungry, a slice of no yeast bread with herbs and cheese is excellent for mopping up some of the sauce.
Spaghetti Squash Shrimp Scampi Recipe
Ingredients
- 1 medium spaghetti squash (about 2 lb)
- 1 ½ lb peeled shrimp
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: salt and pepper
- 4 tablespoons butter
- 4 cloves garlic (minced)
- ½ cup white wine or chicken stock
- ¼ cup fresh lemon juice (from 1 lemon)
- 2 ounces baby spinach
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cut the spaghetti squash into rounds 1 1/2 inches thick and place them on a baking tray. Bake for 20 minutes, or until the flesh can be easily pierced with a fork, turning over halfway through. Let them cool slightly, then cut each round once and pull the strands away from the skin to make long spaghetti-like noodles.1 medium spaghetti squash
- While the spaghetti squash bakes, prepare the shrimp. Place the shrimp in a bowl and toss with the Italian seasoning, salt, and pepper.1 ½ lb peeled shrimp, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: salt and pepper
- Melt the butter in a large pan over medium heat. Add the garlic and cook for 1 minute. Add the shrimp and cook for 2 minutes, or until they just start to look pink.4 tablespoons butter, 4 cloves garlic
- Add the wine or chicken stock and the lemon juice to the pan and bring to a simmer. Add the spinach and let it wilt. Serve the shrimp and sauce over the spaghetti squash noodles.½ cup white wine or chicken stock, ¼ cup fresh lemon juice, 2 ounces baby spinach
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Nutrition
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Made this last night – we loved it!! Little less lemon juice for us and ALWAYS more garlic next time I make it but this was delicious and pretty easy honestly. I stirred the squash in with the shrimp mix in the sauce pan instead of pour it over top. I baked the squash earlier in the day to make it even easier
I’m so glad you loved it! I love your tweaks—more garlic is *always* a good move in my book, and baking the squash ahead is such a smart time-saver. Stirring everything together in the pan sounds delicious, too. Thanks for sharing how you made it your own!
Just made this recipe with the chicken broth, very good
Thanks, Leisa!
Can I make this and freeze it?
While I haven’t tried freezing it, I suspect it will freeze well. Spaghetti squash usually freezes great and I think it should be fine in the sauce. If you decide to try it, let us know how it goes!
I never take the time to review recipes, but this is fantastic! I used fresh basil instead of spinach and tossed in some red pepper flakes and a splash of lemon white balsamic. My husband just told me I can make this every week. Score!! Thank you – following you on Pinterest because I can tell I am going to love your recipes
This is a great recipe! I’ve made it twice. The second time, I added parsley and red pepper flakes. Both times were delicious!
This was so good and easy. I think I would keep out on the Italian seasonings and do something different. Just seemed a bit strong.
Would def recommend this recipe.
Loved this—tossed in a couple sun dried tomatoes and red pepper and it’s def going to be a repeat for us!