Description
Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!
Ingredients
Scale
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 1/2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 cups baby spinach
- 1/2 cup fresh basil leaves, chiffonade
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Step: Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Step: Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
- Step: Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Step: Remove from oven and let rest until cool enough to handle.
- Step: Using a fork, scrape the flesh to create long strands.
- Step: Season shrimp with paprika, salt and pepper, to taste.
- Step: Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
- Step: Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
- Step: Serve immediately, topped with shrimp and garnished with Parmesan, if desired.
Notes
A low-carb alternative to traditional pasta that retains the buttery, garlicky flavor of classic shrimp scampi.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 175 mg
Keywords: shrimp scampi, spaghetti squash, low carb, keto friendly, healthy dinner