Home » Shrimp Scampi with Spaghetti Squash (Creamy + Low-Carb)

Shrimp Scampi with Spaghetti Squash (Creamy + Low-Carb)

This Shrimp Scampi with Spaghetti Squash is made with fresh, real food ingredients and a light cream sauce. It tastes equally as delicious as its traditional counterpart with half the calories.
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This scampi is sure to become one of your favorite meals.

We don’t know about you, but we typically avoid traditional scampis, mostly because they’re LOADED with calories, heavy cream, and carbs.

Because we believe it’s almost always possible to create a healthier version of any high calorie favorite (without sacrificing flavor), we decided to create this Shrimp & Spaghetti Squash Scampi.

It’s made with fresh ingredients, a light sauce and tastes equally as delicious as it’s traditional counterpart. It’s one of those meals you don’t have to feel bad about indulging in and your family will gobble up in no time!

Why spaghetti squash?

Spaghetti squash (and zucchini noodles) are our main go-to’s when it comes to transforming traditionally carb loaded meals into better options. Not only is squash drastically lower in carbs, it’s gluten-free and extremely nutrient dense.

Can I bake my spaghetti squash ahead?

You certainly can! If you are a fan of meal prepping (because it rocks!) you can bake your spaghetti squash ahead of time. Just scrape out the strands of spaghetti using a fork and store in the fridge.

If I’m in a pinch, can I microwave my spaghetti squash rather than bake it?

Yes, you can microwave spaghetti squash. Just make sure you pierce or score it with a knife beforehand.

If your squash is exceptionally watery when you remove it from the oven:

We typically don’t have an issue with exceptionally watery squash BUT if this happens to you, put strands of spaghetti squash into a colander and place in the sink. Gently press with a paper towel or cheese cloth to allow any excess water to drain out.

Substitutions:

  • For a non-alcoholic option, swap white wine with chicken bone broth. The flavor will be slightly different but still delicious. We often make this version so our kids can enjoy it too!
  • You can use whole-grain pasta in place of spaghetti squash (although you won’t have the same boost in nutritional value).

Did you make this recipe?

If you make this Shrimp Scampi with Spaghetti Squash, we would love to hear how it turned out! Leave a comment below sharing how you served it and what your family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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Shrimp Scampi with Spaghetti Squash (Creamy + Low-Carb)

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Description

This Shrimp Scampi with Spaghetti Squash is made with fresh, real food ingredients and a light cream sauce. It tastes equally as delicious as its traditional counterpart with half the calories. It’s one of those low-carb meals you don’t have to feel bad about indulging in and is always a hit!

Ingredients

Main Ingredients:

  • 1 large spaghetti squash
  • 3 teaspoons lemon juice
  • 2 tablespoons orange juice
  • 1 & 1/3 cup dry white wine or chicken bone broth
  • 3 teaspoons Dijon mustard
  • 1/8 teaspoon red pepper flakes (more to taste)
  • 1 tablespoon extra-virgin-olive oil
  • 3 medium garlic cloves, finely chopped
  • 2 pounds shrimp, peeled and deveined
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup plain yogurt
  • 1 tablespoon parsley (fresh or dried)

Optional Garnish:

Instructions

  1. Preheat oven to 375°F.

Prepare the squash:

  1. Optional: Poke a few small slits in the squash skin where you’ll slice it in half.
    Microwave squash for 5-6 minutes to soften the shell. Cool slightly.
  2. Wash, dry, and cut the squash in half lengthwise. Scoop out the seeds using a spoon.
  3. Drizzle or lightly brush the cut sides of the squash with EVOO. Season with salt and pepper to taste.

Bake the squash:

  1. Place squash cut side down on a lightly greased or parchment-lined baking sheet.
    Bake for 45 minutes or until tender. Once done, remove from the oven and scrape out strands of spaghetti with a fork.

Shrimp and Sauce: (prepare while squash is baking)

  1. About 20 minutes before the squash is done baking, heat a medium pot over medium-high heat. Add lemon juice, orange juice, white wine, Dijon mustard, and red pepper flakes. Bring to a boil, then reduce heat to low and let the sauce simmer until the squash is finished baking.
  2. Cook the shrimp: While the sauce simmers, heat a large pan over medium heat. Add EVOO and garlic. Sauté for about 1 minute, then add the shrimp. Season with salt and pepper, and sauté for 6-8 minutes, or until fully cooked.
  3. Remove the sauce from heat and whisk in yogurt until creamy and smooth. Add the cooked shrimp, leaving behind any excess liquid. Stir in parsley flakes and return the sauce to low heat to keep warm.

Assemble the dish:

  1. Plate the spaghetti squash. Top with shrimp and sauce. Garnish with freshly grated Parmesan and, if desired, crushed red pepper for extra heat. Enjoy!

Notes

We love to save the leftover scampi sauce and use it to flavor a future meal.

We recommend organic ingredients when feasible.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Recipes

Did You Make This Recipe?

Tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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Hi beautiFULL, We’re Pam & Kalie

Holistic Wellness Specialists and food freedom experts, here to dish out practical advice for a healthier life. Ready to savor real food, joyFULL movement, and a balanced mind-body connection? You're in the right place!

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