Shrimp Spaghetti Squash with Basil
This garlic shrimp spaghetti squash with fresh basil is a light, low-carb dinner that comes together in under 45 minutes, no pasta required.
A Lighter Way to Love Pasta Night
There is something almost magical about the first time you pull a fork through a roasted spaghetti squash and watch it unravel into golden, tender strands. This shrimp spaghetti squash recipe takes that little kitchen trick and turns it into a full, satisfying dinner loaded with garlicky shrimp, blistered cherry tomatoes, and a generous handful of fresh basil. It tastes indulgent, but it is naturally low carb and gluten free, which makes it one of those rare recipes that pleases everyone at the table.
If you have been searching for keto shrimp with spaghetti squash or simple spaghetti squash shrimp recipes that do not skimp on flavor, this is the one to bookmark. It comes together with pantry staples, a bag of shrimp, and one humble winter squash.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp chef's knife makes halving the squash safe and effortless, and a sturdy skillet ensures the shrimp sear instead of steam. These are the products that genuinely help this recipe shine:
Why Spaghetti Squash Works So Well with Shrimp
Spaghetti squash has a mild, slightly sweet flavor that acts almost like a blank canvas, similar to pasta but with far fewer carbs. When you pair it with quick cooking shrimp, garlic, and lemon, you get all the comfort of a classic shrimp scampi without the heavy noodles. It is one of the easiest ways to turn a shrimp and spaghetti squash combination into a genuinely craveable weeknight dinner.
Chef's Tip: Always roast the squash cut side down. This traps steam and helps the strands cook evenly, so you avoid any mushy or undercooked spots near the skin.
How To Preserve Spaghetti Squash for Meal Prep
One of the best things about this recipe is how well it fits into a meal prep routine. If you want to know how to preserve spaghetti squash, the answer is simple. Once roasted and shredded, let the strands cool completely, then store them in an airtight container in the refrigerator for up to 5 days, or freeze them in a freezer safe bag for up to 3 months. This means you can roast a couple of squash on a Sunday and have the base of this garlic shrimp spaghetti squash ready to go on busy weeknights.
When you are ready to eat, all you need to do is quickly sear the shrimp, build the garlicky tomato sauce, and toss in the pre-cooked strands. The whole thing comes together in about 10 minutes.
Building the Garlic and Basil Sauce
The sauce here is intentionally simple, letting good olive oil, fresh garlic, and ripe cherry tomatoes do the heavy lifting. A pinch of red pepper flakes adds gentle warmth without overpowering the shrimp, and a squeeze of lemon at the end brightens everything up. Fresh basil, stirred in right before serving, keeps its color and fragrance instead of wilting into the sauce.
This combination is what separates a forgettable spaghetti squash with shrimp dish from one you will actually crave again. Ready to make it? Here is the full step-by-step recipe:
Shrimp Spaghetti Squash with Basil
This garlic shrimp spaghetti squash with fresh basil is a light, low-carb dinner that comes together in under 45 minutes, no pasta required.
Ingredients
- 1 spaghetti squash, medium sized, about 3 pounds, halved and seeded
- 3 tbsp olive oil, divided, extra virgin
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/4 tsp red pepper flakes, adjust to taste
- 3/8 cup fresh basil leaves, thinly sliced, plus extra for garnish
- 1 lemon, juiced and zested
- 3/8 cup grated parmesan cheese, optional, plus more for serving
- 1 tsp kosher salt, divided, to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut side down on the baking sheet.
Roast for 35 to 45 minutes, until the flesh is fork tender and easily shreds into strands.
While the squash roasts, pat the shrimp dry and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just cooked through. Remove to a plate.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3 to 4 minutes, until they begin to soften and blister.
Once the squash is cool enough to handle, use a fork to scrape the flesh lengthwise into strands. Add the strands directly to the skillet with the tomatoes.
Return the shrimp to the skillet along with the lemon juice, lemon zest, and half of the basil. Toss everything together over low heat for 1 to 2 minutes to combine.
Remove from heat, stir in the parmesan if using, and taste for seasoning.
Garnish with the remaining fresh basil and serve immediately.
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Fork for shredding squash
- Chef's knife
Notes
Serving Suggestions and Variations
This dish is hearty enough to stand on its own, but it also pairs nicely with a simple green salad or warm crusty bread if you are not strictly watching carbs. A few easy variations to try:
- Stir in a splash of white wine with the garlic for a more classic scampi flavor.
- Add a handful of baby spinach at the end for extra greens.
- Swap parmesan for crumbled feta if you want a brighter, tangier finish.
This shrimp and spaghetti squash recipe is flexible enough to become a regular in your dinner rotation, whether you are eating low carb, gluten free, or simply looking for a lighter way to enjoy a classic shrimp dinner.
Storing and Reheating Leftovers
Leftovers keep well in the refrigerator for up to 3 days in an airtight container. For the best texture, reheat gently in a skillet over medium heat rather than the microwave, since shrimp can turn rubbery if reheated too aggressively. A small splash of water or olive oil while reheating helps loosen the strands and bring the sauce back to life.
However you serve it, this shrimp spaghetti squash recipe proves that a lighter dinner does not have to mean a boring one.
