Healthy Shrimp Scampi

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!

Shrimp Scampi is a favorite of mine. I wanted to make a version that was a bit lighter.

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!

Ingredients

• 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.
• 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.

How to Make Healthy Shrimp Scampi

• 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.

Leftovers and Reheating Healthy Shrimp Scampi

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 healthy 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. 

Other Lighter Recipes to try

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
• Carrot Ginger Soup
• Slow Cooker Rosemary Chicken

Healthy Shrimp Scampi

Deliciously light shrimp scampi over spaghetti squash

4.41 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes 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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