If you're trying to go easy on the carbs, then this version of a classic shrimp scampi will fit the bill.

In addition to being tasty, this recipe is really fast once you've got the squash cooked. Give it a try when you're short on time and or you see some great shrimp on sale.

Ingredients (serves 2)

  • 1 medium spaghetti squash
  • 2 T. olive oil, divided
  • 1 T. salted butter
  • 2 cloves of garlic
  • 12 shrimp, peeled and deveined
  • Grated Parmesan cheese
  • 1 tsp. parsley, finely chopped (optional)
  • Salt, pepper, and garlic powder to taste
  • 1 tsp. cognac (optional)

spaghetti squash


Preheat the oven to 400 degrees. Cut the squash in half, scoop out the seeds, and brush one of the tablespoons of olive oil on half (reserve the other half for another recipe). Sprinkle with salt, pepper, and garlic powder to taste and roast for 40 minutes.

Once the squash is cooked, remove it from the oven and let it cool a bit before handling. Scrape the insides out with a fork, carefully keeping it in spaghetti-like strands.

In a frying pan over medium heat, melt the buter in the remaining olive oil. Crush the garlic with the flat of a chef's knife and roughly chop it. Add it to the pan and cook it gently until fragrant. Add the shrimp and cook for about two minutes on each side, seasoning with the salt, pepper, and garlic powder to your liking. Toward the end of the cooking time, add the cognac and gently stir the shrimp while the alcohol cooks off.

Serve the shrimp on top of the spaghetti squash with a bit of Parmesan cheese and chopped parsley.

shrimp scampi


  • If you don't have cognac, a splash of dry white wine works well, or you can omit this step. The cognac or wine just adds an extra level of flavor to the finished dish.
  • Scallops would make a great addition to this recipe; add them to the pan when you cook the shrimp. You could even use fresh or imitation crabmeat if you have it.
  • Spaghetti squash isn't going to taste anything like pasta. It just provides you with a neutral base for the garlicky seafood. Regular spaghetti would do just fine in a pinch. 

**The photos in this article are by Sarina Petrocelly.

Do you have a secret to making perfect shrimp scampi? Share it with us in the comments!