Shrimp Spaghetti Squash with Basil
This garlic shrimp spaghetti squash with basil is a light, low-carb dinner ready in under 45 minutes, packed with sweet roasted squash noodles and juicy garlicky shrimp.
A Lighter Way to Love Pasta Night
If you have been searching for the best shrimp and spaghetti squash recipes, this one is about to become your new favorite. This shrimp spaghetti squash with basil takes the cozy, garlicky comfort of shrimp scampi and pairs it with roasted spaghetti squash noodles instead of pasta. The result is a dish that feels indulgent but is naturally low in carbs and packed with protein.
Spaghetti squash has a wonderful way of soaking up whatever sauce it is tossed with, and here it gets bathed in a garlicky butter and olive oil sauce with blistered cherry tomatoes, bright lemon, and torn fresh basil. It is the kind of keto shrimp with spaghetti squash dinner that does not feel like a diet meal at all.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife makes halving the squash so much easier and safer, and a good heavy bottomed skillet helps 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 naturally mild, slightly sweet flavor and a texture that pulls apart into long noodle like strands once roasted. That neutral base is exactly why spaghetti squash shrimp recipes are so popular. The squash lets the garlic, butter, and lemon do the talking, while the shrimp bring a satisfying bite of protein.
Unlike zucchini noodles, spaghetti squash holds its shape well and will not turn to mush the moment it hits a hot pan. That makes it especially forgiving for a garlic shrimp spaghetti squash dinner on a weeknight, when you want something that looks impressive but does not require constant babysitting.
Chef's Tip: Roast the squash cut side down. This traps steam and keeps the flesh tender without getting watery, which is the secret to strands that hold their shape in the sauce.
The Secret to Perfectly Cooked Shrimp
The biggest mistake home cooks make with shrimp with spaghetti squash is overcooking the shrimp. Shrimp only need a minute or two per side in a hot pan. As soon as they turn pink and opaque and curl into a loose C shape, they are done. Cooking them separately from the sauce, then folding them back in at the end, keeps them tender instead of rubbery.
A squeeze of fresh lemon juice at the very end brightens the whole dish and balances the richness of the butter. Fresh basil, torn or sliced right before serving, adds a fragrant, slightly peppery finish that ties everything together.
A Note on Preserving Spaghetti Squash
If you want to know how to preserve spaghetti squash for later use, the trick is to roast and shred it first, then store the cooled strands in an airtight container in the fridge for up to 4 days. You can also freeze cooked spaghetti squash strands for up to 2 months, though the texture softens slightly once thawed, so it is best used in warm, saucy dishes like this one rather than served plain.
Ready to make it? Here is the full step by step recipe:
Shrimp Spaghetti Squash with Basil
This garlic shrimp spaghetti squash with basil is a light, low-carb dinner ready in under 45 minutes, packed with sweet roasted squash noodles and juicy garlicky shrimp.
Ingredients
- 1 spaghetti squash, about 3 pounds, halved and seeded
- 3 tbsp olive oil, divided
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes, adjust to taste
- 2 tbsp unsalted butter
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chiffonade, plus more for garnish
- 1 lemon, juiced and zested
- 3/8 cup parmesan cheese, freshly grated, optional
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked
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 olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes, until a fork easily pierces the skin.
Let the squash cool for 5 to 10 minutes, then use a fork to scrape the flesh into long strands. Set aside in a bowl.
While the squash roasts, pat the shrimp dry and season with salt and pepper.
Heat the remaining 2 tablespoons 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 opaque. Transfer to a plate.
Lower the heat to medium and add the butter, garlic, and red pepper flakes to the same skillet. Cook for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes and cook for 2 to 3 minutes until they begin to soften and blister.
Return the shrimp to the skillet along with the spaghetti squash strands. Toss everything together and cook for 2 minutes to warm through and let the flavors combine.
Remove from heat and stir in the lemon juice, lemon zest, and fresh basil.
Taste and adjust seasoning with salt and pepper as needed. Top with grated parmesan and extra basil before serving.
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Fork
- Sharp chef's knife
Notes
Serving Suggestions and Variations
This shrimp spaghetti squash dish is satisfying enough to stand on its own, but a few sides round it out nicely:
- A simple arugula salad with lemon vinaigrette
- Crusty garlic bread, if you are not watching carbs
- Roasted asparagus or green beans for extra veggies
Want to switch things up? Try stirring in a splash of white wine with the garlic butter for a scampi style sauce, or add a handful of baby spinach at the end for extra greens. A pinch of smoked paprika also adds a lovely warmth if you want to change the flavor profile.
Chef's Tip: Always taste your sauce before tossing in the squash. Since spaghetti squash is naturally mild, the sauce needs to be well seasoned on its own to carry the whole dish.
However you serve it, this recipe proves that lighter dinners do not have to skimp on flavor. Between the sweet roasted squash, garlicky shrimp, and fresh basil, every bite feels like a little celebration of simple, real ingredients.
