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Shrimp scampi 1

This Low-Carb Shrimp Scampi Over Spaghetti Squash Is Perfect For Lent

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Enjoy this delicious shrimp scampi with a lower-carb noodle option in the form of spaghetti squash.

Recipe Calories
Calories 275 calories
Recipe Fat
Fat 12 grams fat
Recipe Prep Time
Prep Time 1 hour
Recipe Cook Time
Cook Time 40 minutes
Recipe Yield
Yield Serves 4 People


  • Spaghetti Squash
  • 1 large spaghetti squash, or 2 smaller ones
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Scampi
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 3 cloves minced garlic
  • ¼ tsp red pepper flakes (to taste)
  • ¼ cup white wine (chicken/vegetable broth can also be used)
  • ¼ cup lemon juice
  • Salt & pepper to taste
  • 1 tbsp parsley
  • ¼ cup grated parmesan


  1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  2. Cut spaghetti squash with sharp chef’s knife in half, lengthwise. Scoop out seeds and stringy insides and discard.
  3. On the open/cut sides of the spaghetti squash, drizzle the olive oil and sprinkle with salt and pepper.
  4. Place the spaghetti squash face down and cook in preheated over for 40 minutes
  5. While spaghetti squash is cooking, start melting butter over medium high heat in large saucepan. Add shrimp, garlic, and red pepper flakes.
  6. Once shrimp is pink, add white wine, lemon juice, salt and pepper. Bring to a simmer.
  7. Turn off heat and add parsley and parmesan.
  8. Once spaghetti squash is done, take out of oven and use two forks to separate strands
  9. Serve shrimp scampi over spaghetti squash strands immediately. Top with more parmesan if desired.

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