Keto Shrimp Scampi with Spaghetti Squash

Why You’ll Love This Recipe

• All the buttery, garlicky flavor of classic shrimp scampi, without the pasta carbs.
• Hands-off roasting for the squash while you prep a quick stovetop sauce.
• Bright lemon and fresh parsley keep every bite light and lively.
• Weeknight-friendly but elegant enough for company.

Grocery List

• Produce: 1 spaghetti squash, 1 lemon, 6 garlic cloves, 1 bunch parsley
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Large shrimp, extra-virgin olive oil, dry white wine or low-sodium chicken broth, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Roasted Spaghetti Squash

• 1 medium spaghetti squash (2.5–3 lb / 1.1–1.4 kg)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Shrimp and Scampi Sauce

• 1.5 lb large shrimp (680 g), peeled and deveined (tails on optional)
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter (84 g)
• 2 tbsp extra-virgin olive oil (30 ml)
• 6 garlic cloves, minced (about 2 tbsp)
• 1/2 tsp crushed red pepper flakes (or to taste)
• 1/3 cup dry white wine or low-sodium chicken broth (80 ml)
• Zest of 1 lemon
• 3 tbsp freshly squeezed lemon juice (45 ml), divided

To Finish

• 1/4 tsp kosher salt (or to taste)
• 1/3 cup finely chopped fresh parsley (about 15 g), plus more for serving
• 1/3 cup finely grated Parmesan (30 g), plus more for serving
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the squash

Heat the oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise from stem to end. Scoop out the seeds and strings with a spoon. Rub the cut sides with 1 tbsp olive oil and season evenly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Place cut-side down on a parchment-lined baking sheet.

Step 2: Roast until tender

Roast the squash for 40–45 minutes, until the skin gives when pressed and the strands pull away easily with a fork. If your squash is smaller, begin checking at 35 minutes. Set aside to cool cut-side up for 5 minutes to let steam escape (this keeps strands less watery).

Step 3: Prep shrimp and aromatics

While the squash roasts, peel and devein the shrimp if needed and pat them very dry with paper towels. Toss the shrimp with 1/2 tsp kosher salt. Mince the garlic, finely chop the parsley, zest the lemon, and juice it (you will need 3 tbsp total). Finely grate the Parmesan.

Step 4: Start the scampi base

In a large 12-inch skillet, melt 6 tbsp butter with 2 tbsp olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Cook, stirring, just until fragrant and sizzling, 30–60 seconds (do not brown).

Step 5: Deglaze and brighten

Pour in the wine or broth, scraping up any bits from the pan. Simmer for 2–3 minutes to reduce slightly. Stir in the lemon zest and 2 tbsp of the lemon juice. Taste the sauce—it should be bright and garlicky.

Step 6: Cook the shrimp

Increase heat to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque with a gentle C-shape (do not overcook). Remove the pan from the heat for a moment to prevent overcooking while you finish the squash.

Step 7: Pull strands and toss it all together

Use a fork to scrape the roasted squash into spaghetti-like strands. Add the strands to the skillet along with the remaining 1 tbsp lemon juice, remaining 1/4 tsp kosher salt, chopped parsley, and Parmesan. Return the pan to low heat and toss for 30–60 seconds until the squash is coated and everything is hot and glossy. Adjust seasoning with more salt, pepper, or lemon to taste. Serve immediately, showered with extra parsley and Parmesan, with lemon wedges on the side.

Pro Tips

• For extra-long strands, cut the squash crosswise (around the equator) instead of lengthwise; for easy scooping, lengthwise is simpler.
• Pat shrimp very dry to encourage quick searing and prevent a watery sauce.
• Use wine for classic depth or broth for an alcohol-free option; reduce by a minute longer if you prefer a thicker sauce.
• Stop the shrimp at just opaque—carryover heat continues cooking once tossed with hot squash.
• If the sauce thickens too much, splash in 1–2 tbsp warm broth or water to loosen before serving.

Variations

• Lemon-Caper Scampi: Stir in 1–2 tbsp drained capers with the lemon zest for briny pop.
• Dairy-Free: Use ghee or all olive oil and finish with 2 tbsp nutritional yeast instead of Parmesan.
• Green and Spicy: Toss in 2 cups baby spinach with the squash to wilt, and increase red pepper flakes to 3/4 tsp.

Storage & Make-Ahead

Roast the spaghetti squash up to 4 days ahead; store strands covered in the refrigerator. The finished dish is best fresh, but leftovers keep 2–3 days in an airtight container. Reheat gently in a skillet over low heat with a splash of broth or water until hot (avoid microwaving the shrimp on high, which can make it rubbery). Freezing is not recommended for the cooked shrimp texture.

Nutrition (per serving)

Approximate values: 480 calories; 31 g fat; 35 g protein; 12 g total carbs; 2 g fiber; 10 g net carbs; 980 mg sodium. Values will vary based on exact ingredients and brands.