Shrimp and prawns · 40 min
Shrimp Scampi with Spaghetti Squash
- 40 min
- 2–6 servings
- 573 kcal / serving
Shrimp scampi rests atop delicate spaghetti squash strands, delivering tender shrimp with garlicky olive oil and bright lemon. This light, satisfying pairing comes together in about 40 minutes, making a weeknight dinner that’s easy to pull off.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbraw peeled shrimp, fresh or frozen
- 1 mediumspaghetti squash
- lemons
From the pantry: black pepper, butter, unsalted, crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 mediumspaghetti squash
- lemons
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 3 cloves | 6 cloves | 9 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| spaghetti squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the halved spaghetti squash on a prepared sheet until tender and easily pierced by a knife, about 18–20 minutes.
- While the squash roasts, finely chop the parsley leaves and zest and juice the lemon in a small bowl.
- Mince the garlic and set it aside. If using frozen shrimp, thaw briefly under cold water and pat dry.
- Warm a skillet over medium heat, then add a little olive oil and a small amount of butter, swirling to coat.
- Add the garlic and a pinch of crushed red pepper to the skillet; cook just until fragrant, 15–30 seconds.
- Toss in the shrimp and cook until opaque and cooked through, 2–4 minutes, turning as needed.
- Stir in the lemon zest, lemon juice, and chopped parsley; season with salt and pepper to taste. Scrape the squash with a fork to create spaghetti-like strands, then serve topped with the shrimp mixture.
Two tips
- Prep the parsley and lemon zest ahead to speed up plating. Reserve any extra squash strands for leftovers.
- Swap peas or a pinch of red pepper for a different crunch or heat, using only listed ingredients and pantry staples.
Nutrition per serving
- Calories
- 573 kcal
- Protein
- 29 g
- Carbs
- 49 g
- Fat
- 32 g
- Fiber
- 10 g
- Sodium
- 1097 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.