Shrimp Scampi with Spaghetti Squash


  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • sea salt and fresh pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot or 1/4 of a white onion, minced
  • 3 cups fresh baby spinach
  • 1/2 cup fresh basil leaves, chopped (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan cheese

For the squash:

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthwise from stem to end and scrape out the seeds with a spoon. Brush with olive oil and season with salt and pepper.
  3. Place squash, cut-side up, on a baking sheet. Roast until tender, about 35-45 minutes.
  4. Let rest until cool enough to handle.
  5. Using a fork, scrape the flesh out and set aside.
  6. Season shrimp with smoked paprika, salt and pepper.
  7. Drizzle oil in a large skillet over medium heat and add shrimp, garlic and shallot. Cook, stirring occasionally, until shrimp turn pink, about 2-3 minutes; set aside.
  8. Add squash and spinach to the skillet and cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper.
  9. Serve, topped with shrimp and garnished with Parmesan.

Nutrition Info: Calories 205, Protein 26g, Carb 10g, Fat 12g. 

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