Shrimp scampi is incredibly delicious and quick to make, using less than 5 ingredients! It’s an easy, healthy weeknight dinner that cooks up in less than 15 minutes. This keto, low carb shrimp recipe is a healthy dinner idea for two!
Two weeks ago, during my first-ever trip to Trader Joe’s, I picked up some incredibly tasty Argentinean red shrimp. We love shrimp dinners, but if you have a tight grocery budget (we do!), seafood purchases are a rare occurrence.
Having the opportunity to splurge on delicious seafood, the menu plan included a recipe that allows the shrimp to be the star of the show. The clear winner is a quick and easy shrimp scampi recipe!
I also make my own garlic butter for the shrimp scampi, saving big money over the premade variety.
How do you make garlic butter sauce for shrimp?
Making garlic butter to use for the easy shrimp scampi recipe is ridiculously simple! All you do is combine minced garlic or garlic powder with softened butter. Seriously, it’s that easy! As the butter melts in the pan, the minced garlic will cook.
To make the dish a little healthier, I serve it over spaghetti squash instead of pasta. By doing so, you will save over 200 calories per serving!
Is spaghetti squash low carb?
Not only is spaghetti squash low in carbs, but it is also keto friendly. One cup of plain, cooked spaghetti squash has 5 net carbs.
Another plus is that spaghetti squash is a home run with most kids. You will get veggies into their system, yet they will hardly notice a difference. It is a win-win for the parents! 🙂
How do you cook spaghetti squash?
To prepare spaghetti squash so that it comes out in long, spaghetti-like strands:
- Cut the squash in half across the middle, then use a spoon to scoop out the seeds and pulp. See photo above.
- Place the pieces of squash, flesh side down, into a microwave-safe casserole dish, adding about 1/8 cup of water to the dish. Cover the dish with plastic wrap, leaving a small corner open, for venting purposes.
- Microwave on high for 9-11 minutes, or until the skin of the squash is tender and can be pierced easily with a fork.
How to cook spaghetti squash in an oven
If you don’t want to microwave the squash, you can cook it in an oven. To do so, remove the seeds and pulp, then place the squash flesh side up on a baking sheet. Preheat the oven to 400 F., then roast the squash for about 40 minutes. To prevent it from browning too much, tent the squash with aluminum foil.
- After the squash has finished cooking, carefully remove the plastic wrap or aluminum foil. NOTE: Release it away from you, being mindful so as not to let the steam hit you in the face. The squash will be VERY hot! Allow it to cool for a few minutes before removing the flesh from the skin.
- Use an oven mitt or pot holder to hold the squash in one hand. Using the other hand, hold a fork to pull the long strands of flesh from the skin.
While the spaghetti squash cooks, you will make the shrimp scampi.
When the scampi is ready, divide the spaghetti squash between two dinner plates. Ladle portions of shrimp over the squash. If desired, sprinkle some freshly chopped parsley and grated Parmesan cheese over the shrimp scampi. Serve and enjoy!
How to make shrimp scampi
Shrimp Scampi with Spaghetti Squash
- 4 cups (a 2-pound squash) spaghetti squash, steamed or baked (see cooking instructions below)
For the garlic butter:
- 3 Tablespoons unsalted butter, softened
- 1 clove garlic, minced, or 1/4 tsp garlic powder
For the shrimp scampi:
- 8 oz. (16 pieces) medium shrimp, peeled, tails removed (If you're using frozen shrimp, thaw and drain them well)
- 1.5 teaspoons crushed red pepper flakes
- .25 teaspoon salt, more or less, to desired taste
- .25 teaspoon cracked black pepper, more or less, to desired taste
How to cook spaghetti squash:
- To prepare spaghetti squash so that it comes out in long, spaghetti-like strands, cut the squash in half across the middle (the short way). Use a spoon to remove the seeds and pulp.
- TO MICROWAVE:Place the pieces of squash, flesh side down, into a microwave-safe casserole dish, adding about 1/8 cup of water to the dish. Cover the dish with plastic wrap, leaving a small corner open, for venting purposes.Microwave on high for 9-11 minutes, or until the skin of the squash is tender and can be pierced easily with a fork.
- TO BAKE IN OVEN:If you don't want to microwave the squash, you can cook it in an oven. To do so, remove the seeds and pulp, then place the squash flesh side up on a baking sheet.Preheat the oven to 400 F., then roast the squash for about 40 minutes. To prevent it from browning too much, tent the squash with aluminum foil.
- After squash has finished cooking, allow it to cool for a few minutes, then use a fork to remove the long strands of squash from the skin.
How to make garlic butter:
- Place softened butter and minced garlic (or garlic powder) into a small bowl; stir well to combine. Use a spoon to scoop out the seeds and pulp.
How to make shrimp scampi:
- Melt the garlic butter in a large skillet over medium heat
- Add the shrimp and crushed red pepper, salt, and black pepper. Saute 3-4 minutes, until the shrimp are cooked (if using raw) or 2-3 minutes to heat precooked shrimp.
- Place 2 cups cooked spaghetti squash onto each plate. Divide shrimp scampi evenly over each portion of squash. If desired, serve with a side of cooked spinach or french style green beans.
Keto / Low Carb Nutrition:
- 1 serving (8 medium shrimp + 2 cups squash) = 9 net carbs
Want more easy shrimp recipes?
If you love the shrimp scampi recipe, try these easy shrimp recipes, too!