Garlic Ranch Shrimp Scampi Spaghetti Squash Recipe | Low-Carb Comfort Food Dinner

Shrimp scampi served over roasted spaghetti squash with garlic ranch butter sauce.
Garlic ranch shrimp scampi meets spaghetti squash — a lighter take on a classic favorite!
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Introduction & Opening Hook

Welcome to a dish that feels both cozy and elegant: shrimp scampi spaghetti squash. Imagine tender shrimp sautéed in garlicky butter and olive oil, paired with golden strands of roasted spaghetti squash that mimic pasta but keep things light and low-carb. It’s the perfect marriage of indulgence and balance. Best of all, this recipe is surprisingly convenient—shrimp scampi comes together in one pan, while the squash roasts hands-free in the oven. The result is a meal that looks impressive but is easy enough for weeknight dinners. It’s also versatile: portion it for meal prep, serve it as a holiday side, or enjoy it as a wholesome main dish. In this guide, you’ll find pro tips for achieving the perfect texture, creative variations to suit different tastes, troubleshooting advice, and make-ahead strategies that ensure this modern twist on a classic stays stress-free and delicious.

What Is Shrimp Scampi Spaghetti Squash?

Shrimp scampi spaghetti squash is a lighter, gluten-free take on the beloved Italian-American classic. Traditionally, shrimp scampi features shrimp sautéed in butter, garlic, olive oil, and lemon juice, often served over pasta. In this version, roasted spaghetti squash replaces the noodles, creating delicate strands that mimic pasta while offering fewer carbs and a naturally sweet flavor.

The dish begins with roasting the squash until tender, then shredding it into spaghetti-like strands. Meanwhile, shrimp are quickly cooked in a skillet with garlic, butter, olive oil, and a splash of lemon juice. Tossed together, the squash absorbs the savory scampi sauce, resulting in a dish that’s both indulgent and wholesome.

Compared to multi-step pasta recipes, this version is easier: no boiling water, no draining, and no juggling multiple pots. It’s versatile enough to serve as a main dish for dinner or as a side alongside roasted meats or fish. With its balance of flavor, texture, and nutrition, shrimp scampi spaghetti squash has become a go-to recipe for anyone seeking comfort food with a healthy twist.

History & Popularity

Shrimp scampi traces its roots to Italian-American cuisine, where “scampi” originally referred to a type of small lobster. Over time, the name became synonymous with shrimp cooked in garlic, butter, and wine, often served over pasta. It quickly gained popularity in restaurants and home kitchens alike, celebrated for its simplicity and bold flavor.

Spaghetti squash, on the other hand, rose to fame in the late 20th century as a low-carb alternative to pasta. Its unique ability to form strands when roasted made it a darling of paleo, keto, and gluten-free diets.

The fusion of shrimp scampi with spaghetti squash is a modern innovation, blending tradition with health-conscious trends. Today, it’s a popular recipe across food blogs and cookbooks, praised for being both elegant and approachable. It represents the best of both worlds: classic Italian-American flavor and contemporary wellness-focused cooking.

Ingredient Spotlight

  • Shrimp: Fresh or frozen, peeled and deveined. Large shrimp work best for presentation, but medium shrimp are equally delicious.
  • Spaghetti squash: Roasted until tender, then shredded into strands. Its mild sweetness balances the savory scampi sauce.
  • Garlic & butter: The heart of scampi—garlic infuses the butter with bold flavor, creating a rich base.
  • Olive oil & lemon juice: Olive oil lightens the sauce, while lemon juice adds brightness and cuts through richness.
  • Parsley & red pepper flakes: Fresh parsley brings color and freshness; red pepper flakes add gentle heat.
  • Optional add-ins: Parmesan cheese for creaminess, white wine for depth, or zucchini for extra vegetables.
  • Substitutions: Vegan shrimp or mushrooms for plant-based versions, dairy-free butter for lactose-free diets, and gluten-free broth instead of wine.

Tip: Roast spaghetti squash cut-side down on a baking sheet. This caramelizes the edges, intensifies flavor, and prevents excess moisture.

Each ingredient plays a role in balancing richness with freshness, ensuring the dish feels indulgent yet light.

Equipment Checklist

You don’t need fancy tools to make shrimp scampi spaghetti squash, but a few essentials make the process smooth:

  • Baking sheet: For roasting the squash.
  • Sharp knife: To safely cut the squash in half.
  • Skillet: For cooking shrimp scampi sauce.
  • Mixing bowls: Handy for prepping ingredients.
  • Measuring cups/spoons: For accuracy with seasonings.
  • Tongs or fork: To shred the squash into strands.

With these basics, you’ll be ready to create a dish that’s both elegant and approachable.

Shrimp scampi served over roasted spaghetti squash with garlic ranch butter sauce.

Garlic Ranch Shrimp Scampi Spaghetti Squash Recipe | Low-Carb Comfort Food Dinner

Enjoy a lighter take on shrimp scampi with this garlic ranch spaghetti squash recipe. Tender shrimp in garlic ranch butter served over roasted spaghetti squash — a flavorful, low-carb dinner perfect for weeknights or family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish, Side Dish
Cuisine Gluten-Free, Italian-American Inspired, Low-Carb
Servings 4
Calories 320 kcal

Equipment

  • Baking sheet (for roasting squash)
  • Sharp knife (to cut squash)
  • Large skillet (for shrimp scampi)
  • Mixing bowls
  • Measuring cups & spoons
  • Tongs or fork (to shred squash strands)

Ingredients
  

  • 1 medium spaghetti squash (about 3 lbs)
  • 1 lb large shrimp, peeled and deveined
  • 4–5 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup grated Parmesan cheese (optional)

Instructions
 

  • Roast squash: Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast 35–40 minutes until tender. Cool slightly, then shred into strands with a fork.
  • Cook shrimp scampi: Heat butter and olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (30 seconds). Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Add lemon juice and stir.
  • Combine: Toss roasted squash strands with shrimp scampi sauce until coated.
  • Serve: Garnish with parsley and Parmesan.
  • Pro Tip: Don’t overcook shrimp—remove them as soon as they turn pink and opaque.

Notes

  • Make-ahead: Roast squash up to 2 days in advance; store strands in the fridge.
  • Freezer-friendly: Freeze portions up to 1 month; thaw and reheat gently in skillet with broth.
  • Variations: Add cream for a velvety sauce, toss in olives and feta for Mediterranean flair, or swap shrimp for scallops or chicken.
  • Presentation: Serve directly in squash shells for a rustic, eye-catching look.
Keyword Garlic Butter Shrimp, gluten-free dinner, low-carb pasta, roasted squash, Shrimp Scampi, spaghetti squash