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.Â
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 Shrimp Scampi
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.
Hey Jocelyn!
I’d love to include your shrimp scampi with spaghetti squash recipe in a spaghetti squash roundup I’m doing for Parade Magazine this month.
If you’re fine with that, could I use one of your photos with a link back to your original post (https://grandbaby-cakes.com/2015/01/light-shrimp-scampi/)?
Let me know your thoughts, thanks!
Felicia
Totally fine to use the image. Thanks so much!
Hi Jocelyn!
Just wanted to let you know that the Spaghetti Squsah round up is now live here:(http://communitytable.parade.com/437103/felicialim/the-12-best-spaghetti-squash-recipes-ever/)
Would love for you to share it with your followers as it’s getting pretty good response!
Thanks so much for letting me include your recipe once again!
Oh my gosh I never would of know this was spaghetti squash! Looks amazing Jocelyn!
Thank you so much Nancy!
I was so skeptical of spaghetti squash at first but its so amazing! I make one a week and lit lasts me for a few meals! I am always looking to switch up my fillings. Shrimp is next on the list!
Yes girlfriend. I am so in love with it now!
Saw this on BHG yesterday. Just now getting a chance to stop by to tell you how much I LOVE this recipe, Jocelyn! Those shrimp look fantastic and I just love spaghetti squash! Totally winning recipe right here! 🙂
Awww thank you so much hon!
I am all over those shrimp!! This whole dish looks fantastic!! 🙂
Thank you so much!
GIMME.
hehe!
What a delicious creative, yet simple recipe. Nothing quite like this has entered my head. Great.!
Thank you so much Carol!
Yum! I totally LIVE for spaghetti squash… it’s like a cheat for pasta 🙂
It totally is! I love it!
Ooh, I wish you could come and make this for me today! I don’t usually cook with shrimp as the hubs is allergic, but I love it and miss it! Looks divine!!
Oh wow allergic? So many people allergic nowadays. I wish I could make it for you too!
Love the photo Jocelyn! So bright and airy! And I’m such a HUGE fan of spaghetti squash… this recipe is calling my name!
Woot woot thanks so much Chris!