Spaghetti Squash Shrimp Scampi

This new take on shrimp scampi will wow your family.

Spaghetti Squash Shrimp Scampi
Serves 6
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  1. 2 (3- to 3½-pound) spaghetti squashes
  2. 8 tablespoons butter, divided
  3. 1½ pounds peeled and deveined large fresh shrimp
  4. 2 large shallots, minced
  5. 3 cloves garlic, minced
  6. 1 cup dry white wine
  7. ½ cup chicken broth
  8. ½ cup heavy whipping cream
  9. 2 tablespoons capers
  10. 1 teaspoon Creole seasoning
  11. ¼ teaspoon crushed red pepper
  12. ¼ cup chopped fresh parsley
  1. Preheat oven to 375°. Line a baking sheet with aluminum foil.
  2. Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.
  3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.
  4. Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add wine and broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining 6 tablespoons butter, cream, capers, Creole seasoning, and red pepper. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.
Louisiana Cookin


  1. David Antonacci November 16, 2014 at 12:58 am - Reply

    Delicious! Easy to make and enjoyed by all.

    Might suggest a bit more garlic – that’s what everyone agreed upon.

    Any idea the nutritional breakdown on this?

  2. Kia Mackey November 20, 2014 at 9:50 pm - Reply

    I am definitely going to make this dish. It looks absolutely delicious and I know that my family will love it.

  3. Karen Drake November 25, 2014 at 4:14 am - Reply

    Im going to try this recipe it looks Awesome

  4. Naomi December 21, 2014 at 6:46 pm - Reply

    I made this for dinner tonight and it was AWESOME. I didn’t miss the pasta at all; in fact, the squash was so good I think I prefer it to pasta. Very, very good.

  5. Luana January 31, 2015 at 4:42 pm - Reply

    Your foods look and I am sure taste absolutely delicious. I can’t wait to try them. Thanks Luana Greenfield

  6. Mary February 3, 2015 at 9:48 am - Reply

    My squash was a bit mushy, I guess I over cooked it, did it 1 hour, 20 min. Should have checked it midway…. However, the dish was delicious….will do it again

    • AJ October 23, 2017 at 3:42 pm - Reply

      Yes cook it about an hour.

    • Erin Bowman January 6, 2018 at 7:57 pm - Reply

      Cut the squash in about 6 rings put on baking pan and cook for 40 mins. They come out much better! Not mushy and it makes longer strands.

  7. Laurie February 27, 2015 at 1:24 pm - Reply

    Making this AGAIN tonight. Great recipe!

  8. Debra Morton August 21, 2015 at 5:58 pm - Reply

    I can’t wait to try this since I don’t eat pasta due to brittle diabetes. YESIREE!!

  9. Michael August 23, 2015 at 7:36 am - Reply

    At my house this would feed only 1

  10. kym jones August 24, 2015 at 1:55 am - Reply

    You can cook the squash in the microwave also if pressed for time. Poke holes in it put a wet paper towel around it and cook about 20 minutes.

    • Kelly August 27, 2015 at 2:34 pm - Reply

      you can also halve the squash length-wise before cooking and place cut sides down on cookie sheet with a little water in the bottom and cook for half the time in the oven…

  11. Holli August 25, 2015 at 6:33 am - Reply

    I entered this recipe into and it says the nutritional facts are:

    Serving Size 157 g
    Amount Per Serving
    Calories 221
    Calories from Fat 173
    Total Fat 19.2g
    Saturated Fat 12.1g
    Trans Fat 0.0g
    Cholesterol 54mg
    Sodium 451mg
    Potassium 102mg
    Total Carbohydrates 4.2g
    Dietary Fiber 0.5g
    Sugars 1.1g
    Protein 1.5g
    Vitamin A 21% • Vitamin C 8%
    Calcium 3% • Iron 3%
    Nutrition Grade F
    * Based on a 2000 calorie diet
    Nutritional Analysis
    Good points
    •Low in sugar
    Bad points
    •Very high in saturated fat
    •Contains alcohol

    • JonB October 28, 2016 at 8:38 am - Reply

      Alcohol cooks out from the cooking process and leaves the flavor components. I would take issue with that comment as being bad point.

  12. Jean Geronimo August 27, 2015 at 9:03 am - Reply

    To cut down on the fat, you could perhaps use fat free hAlf and half instead of the cream, even if you need to cook it down to mAke it thicker.

  13. Helen August 28, 2015 at 5:01 pm - Reply

    My husband is on a low carb diet so that’s why I decided to make it. I love spaghetti squash but he was leary. I made it tonight, and he LOVED it! Don’t quite know what portion the nutritional info was based on but since it was a healthy vegetable and protein shrimp, it was great.

  14. Bonnie Langley August 30, 2015 at 3:13 pm - Reply

    Can I substitute zoodles for spaghetti squash?

    • Editor August 31, 2015 at 9:04 am - Reply

      You would have to change the cooking time to adjust for the different texture, but the flavor would certainly work with zucchini noodles.

  15. sue September 20, 2015 at 11:16 am - Reply

    I would use the microwave to cook the squash.. Less time and Ones out just as nice

  16. Susan October 3, 2015 at 8:50 am - Reply

    Can you make this ahead of time and reheat?

    • Editor October 5, 2015 at 7:17 am - Reply

      You sure can, but you’ll have to be careful with the shrimp. During the reheating process, they could get overcooked.

  17. Tamara December 21, 2015 at 11:00 pm - Reply

    Yes, hack the squash in half and bake in pan with a little water – much quicker. I also used veggie instead of chicken broth. I added in langoustine to the shrimp too. It was super delish and great also for people on low carb / ketogenic diets.

  18. Betty Gibson January 28, 2016 at 12:18 pm - Reply

    I love this recipe. I have made it twice. It is sooo good. I cooked the squash in the slow cooker. I used frozen pre cooked shrimp and substituted almond milk for the whipping cream. I also used half of each ingredient. It’s plenty for 2-3 servings. Steamed broccoli and carrots were my side dish.

  19. Christine February 22, 2016 at 12:13 pm - Reply

    Made this for dinner last night and it turned out quite tasty! I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out!

  20. Laura March 12, 2016 at 8:15 pm - Reply

    I made this tonight and it was delish! I am a low carber and this one’s a keeper. Thanks!

  21. Mary October 27, 2017 at 4:05 pm - Reply

    Don’t cook the squash to mush-nuke for 6-7 minutes,leaves the squash a bit crunchy adding to the overall outstanding winder of this meal.
    Also,go ahead and live on the edge-have a bit of garlic overload bread to make ypu go coo-koo- it’s good for the soul.
    You dont eat like this everyday so enjoy and don’t guilt yourself into nonenjoyment

  22. bill hairston February 9, 2018 at 7:00 pm - Reply

    do you use spaghetti

    • Editor February 14, 2018 at 8:15 am - Reply

      For this recipe, you’ll use spaghetti squash. When cooked, the flesh of a spaghetti squash has an appearance similar to spaghetti.

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