Light Shrimp Scampi with Spaghetti Squash

An easy, flavorful, and healthy Shrimp Scampi recipe that comes together in just 15 minutes! This light, refreshing shrimp is served over tender spaghetti squash for a nutritious twist on a classic dish!  If you love this, you will also love my Easy Shrimp Scampi Pasta,  Shrimp Scampi and Grits and Keto Shrimp and Grits!!

Shrimp Scampi is a favorite of mine. In fact, my cousin Roslynn (she was named after me but took the R for Ros because my aunt’s name is Rose) always asks me to make it, and has been asking me to make it for her since I was a teenager. If you ask me, she might even be a bit addicted to it. Can you imagine a 7 year old constantly requesting homemade shrimp scampi? How could I have said no?

Ros and I shared countless giggles over bowls of shrimp scampi served over pasta or brown rice. I cherish those memories, and I think of her everytime I make this recipe. Honestly, most of the time she’s still right by me waiting for her serving. I guess some things never change!

As girls, we were all about the carbs (we still are) but as we’ve gotten older making a few adjustments has been much needed. Don’t get me wrong, I’ll still tear up a bowl of angel hair with a hefty spoonful white wine sauce and shrimp on top. But, every now and then, it’s worth it to introduce a lighter, healthier variety.

Spaghetti squash is such a satisfying replacement for pasta; it’s quite delicious and filling. Don’t even get me started on the health benefits! Today’s Light Shrimp Scampi served over Spaghetti Squash is the perfect way to kick off a New Year and a new diet. Give it shot, you might not ever look back!

HOW TO MAKE SHRIMP SCAMPI LIGHTENED UP

I’ll be the first to admit that healthy food can be a hard sell. At the end of a long work day I don’t want grilled chicken breast, I want a steaming hot slice of pizza. But, I also realize that nutrient-dense food is a necessity and it doesn’t have to be a chore to cook either.

Quick, simple recipes like this one make family-friendly, healthful meals that much more accessible. Light Shrimp Scampi served over Spaghetti Squash is a delicate, refreshing dish that every home cook should keep in their repertoire.

Here’s what you’ll need to pull this dish together:

• Olive Oil is light and chock-full of healthy fats! If you don’t have any on hand, avocado or grapeseed oil also work well here.
• Garlic is the bell of the ball! Fragrant and slightly sweet, garlic instantaneously adds flavor to anything it’s added to. I recommend adjusting the ingredient measurement to fit your own personal preference.
• Shrimp provides a substantial amount of protein, Vitamin B12, and Iron. Shrimp also has a knack for taking on bold flavors without becoming too overwhelming. Any size or variation of shrimp will work for this recipe!
• Lemon Juice introduces bright, zesty flavor to this recipe. Did I mention there’s a substantial amount of Vitamin C in lemons? Win, win.
• White Wine adds a crisp sweetness that balances out the acidity from the citrus. I recommend using a dry wine, both Chardonnay and Sauvignon Blanc are great options.
• Salt & Pepper is a MUST. As a rule of thumb, season as you go to prevent over or under seasoning.
• Red Pepper Flakes layer in a subtle amount of heat. If you’re sensitive to heat, this ingredient can be omitted. Want more heat? Keep the flakes coming!
• Lemon Pepper is a bit unconventional in a shrimp scampi recipe, but I find that it boosts flavor.
• Spaghetti Squash is an incredible source of nutrients! Low in calories, yet high in fiber, Vitamin C, and Vitamin B6, this Winter vegetable is must-have in a nutritious diet. This recipe can totally be served on regular pasta, but this lighter option is a fun, healthy way to mix things up.
• Italian Parsley serves as a vibrant garnish! Parsley doesn’t offer much in terms of flavor so, if you don’t have any, it’s not a big deal to leave it out.
• Lemon Wedges serve as a garnish, but they also offer the opportunity to add an extra POP of lemon flavor.

LEFTOVER STORAGE AND REHEATING 

To be honest, whenever I dish out this recipe for my family it never lasts long. Seriously, if I blink long enough I might actually miss the chance to serve myself a plate. On the off chance that there are leftovers, I make sure to preserve them well. 

Once cooked, shrimp should be refrigerated within two hours. I recommend storing the leftover shrimp separately from the squash; if properly stored, they will keep for up to 4 days. 

I suggest reheating the shrimp scampi in a small saucepan over medium heat, making sure to stir occasionally. If the mixture begins to dry out before it’s heated through, add a tablespoon or so of water. I know it’s tempting to use the microwave but, in this case, I’d warn against it. Microwaves use radiation, not conduction. So, basically, the shrimp will cook from the inside out, resulting in an unpleasant rubbery texture. 

The spaghetti squash can be reheated in a microwave-safe for 2-3 minutes. Before microwaving, add a splash of water to ensure the squash doesn’t dry out. 

MORE GRANDBABY CAKES’ LUXURIOUSLY LIGHT RECIPES 

Eating a nutritious meal shouldn’t mean sacrificing flavor! Healthy food can be unique, exciting, and delicious. Don’t believe me? I’ll prove it to ya! 

Give one of my BEST balanced, yet irresistible recipes a try: 

• HEALTHY CHICKEN MARSALA
• JERK SALMON WITH PINEAPPLE SALSA 
• CARROT GINGER SOUP 
• SLOW COOKER ROSEMARY CHICKEN 

Light Shrimp Scampi with Spaghetti Squash

Deliciously light shrimp scampi over spaghetti squash

4.34 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 2 servings

Calories: 739kcal

Author: Jocelyn Delk Adams

Ingredients

• ▢ 1 1/2 pounds fresh or frozen large shrimp
• ▢ 1 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ Pinch red pepper flakes
• ▢ Lemon pepper to taste
• ▢ 3 tablespoons lemon juice
• ▢ 1/4 cup white wine
• ▢ 2 medium spaghetti squashes baked
• ▢ 2 tablespoons snipped fresh Italian flat-leaf parsley
• ▢ Lemon wedges

Instructions

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper, red pepper flakes and lemon pepper.
• Add to pan over medium heat with olive oil. When shrimp have cooked for just a few minutes, add white wine and allow it to reduce by 1/2.
• Serve shrimp over spaghetti squash and garnish with parsley and lemons and serve.

Notes

I suggest reheating the shrimp scampi in a small saucepan over medium heat, making sure to stir occasionally. If the mixture begins to dry out before it's heated through, add a tablespoon or so of water. I know it’s tempting to use the microwave but, in this case, I’d warn against it. Microwaves use radiation, not conduction. So, basically, the shrimp will cook from the inside out, resulting in an unpleasant rubbery texture. 

The spaghetti squash can be reheated in a microwave-safe for 2-3 minutes. Before microwaving, add a splash of water to ensure the squash doesn’t dry out. 

Nutrition

Calories: 739kcal | Carbohydrates: 70g | Protein: 76g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 857mg | Sodium: 3103mg | Potassium: 1399mg | Fiber: 14g | Sugar: 27g | Vitamin A: 1495IU | Vitamin C: 49.7mg | Calcium: 729mg | Iron: 10.5mg

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This meal is absolutely delicious, and one I will make again and again.  The bonus is that it’s light and healthy so I can enjoy this for dinner and not feel a shred of guilt.  Sounds good to me.

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