This post may contain affiliate links. Please read our disclosure policy.
Spaghetti Squash Shrimp Scampi is a delicious dinner made with saucy garlic lemon shrimp tossed with noodle-like spaghetti squash. It's a simple and healthy recipe that everyone loves!
Spaghetti Squash Shrimp Scampi
We're big fans of easy, healthy, and delicious dinners around here. And this one checks all the boxes.
The shrimp are gently poached in a super flavorful lemon garlic sauce. It's untraditional, but we add a little spinach for a pop of color and bonus nutrition.
Then the tender shrimp and the tasty sauce are poured over spaghetti squash, and just like that, you have dinner!
How to make spaghetti squash shrimp scampi
- Start by baking the squash – see the mini tutorial below to learn the best way to make spaghetti squash noodles.
- Season the shrimp and saute the garlic in a generous amount of tasty butter.
- Add the shrimp to the pan and cook them for 2 minutes. Be careful not to overcook the shrimp or they'll turn rubbery.
- Now pour in a little wine (or chicken stock) and lemon juice and bring it just to a simmer. Pop a little spinach into the pan, and you're done!
How to cook a spaghetti squash to get the best noodles
Spaghetti squash makes excellent healthy 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, twirl-able 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.
How long does shrimp scampi last?
Cooked shrimp will last for three days in your fridge while cooked spaghetti squash lasts for one week. If you are planning on storing leftovers, it is best to keep the spaghetti squash and shrimp separate, or the sauce can make the noodles go a little too soft.
- 1 medium spaghetti squash (about 2 lbs.)
- 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
- Preheat the oven to 400 degrees. 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.