Spaghetti squash shrimp scampi is a 21 Day Fix approved meal. It’s easy to make, but tastes special enough for weekend company!
Confession #43 – This spaghetti squash shrimp scampi could possibly be my favorite 21 Day Fix meal to date.
Seriously.
If you like Shrimp Scampi, make this now.
I’m obsessed with the Butter Flavored Olive Oil I bought from The Bodacious Olive. Our popcorn movie nights have been #amazing. And while brainstorming buttery dishes to make over, shrimp scampi was at the top of the list.
I originally thought about putting this over zoodles, but then I started thinking about baking this over spaghetti squash.
Not to brag, but that was a good move. This was a fantastic combination. My one year old was literally dancing between bites.
And the lemony marinade and infused oil added a delicious buttery flavor without tons of fat.
My mom always added a small amount of breadcrumb to our shrimp scampi, so I quickly made some Ezekiel breadcrumbs and they worked great. You could easily leave this out, though, and this will still be full of melty, buttery goodness.
This spaghetti squash shrimp scampi is fancy looking enough for company!
Don’t tell them it’s healthy – they will never know.
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Spaghetti squash shrimp scampi is a 21 Day Fix approved meal. It’s easy to make, but tastes special enough for weekend company!
Scale
Ingredients
- 1 medium spaghetti squash, cooked and shredded
- 1 1/4 lbs of shrimp
- 1 T plus 1 tsp of butter flavored olive oil
- juice of 1 lemon
- zest of 1 lemon
- 4 cloves garlic, minced
- ¼ shallot, diced
- 2 T fresh Italian parsley, diced
- 1 tsp sea or Himalayan salt
- ½ tsp fresh ground black pepper
- 2/3 cup organic low-sodium chicken broth
- 1 Tbsp Sicilian Lemon Balsamic Vinegar (optional)
- 1/2 slice of Ezekiel bread, pulsed in blender to make bread crumbs (optional)
- 2/3 cup of good Parmesan cheese, divided
Instructions
- In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, shallots, 1 T parsley, salt, pepper, chicken broth and vinegar. Add shrimp and let sit for 20 min.
- Spray a casserole dish with cooking spray and cover the bottom with the cooked spaghetti squash.
- Pour the shrimp mixture over the top of the squash. Sprinkle with 1/3 of the Parmesan cheese.
- Bake at 400 deg. for 20 min or until the shrimp start to turn pink.
- If using the breadcrumbs, spray a small pan with olive oil spray and toast the breadcrumbs for a few minutes.
- Sprinkle casserole pan with breadcrumbs and the remaining cheese and bake for another 5-10 min.
- Remove from the oven and sprinkle the remaining parsley over the top.
Notes
Serves 3 –
1 serving = 1 RED 2 GREEN 2/3 BLUE 1 tsp trace YELLOW
Keywords: dinner, seafood, shrimp, pasta, spaghetti squash, gluten-free, grain-free, low-carb, high protein
Lori says
That scampi looks amazing! I so wish my hubby liked shrimp. I know it won’t be as good, but I may have to try with chicken breast pieces. Love how you used the spaghetti squash as pasta. Eating healthy can be delicious!
Nancylynn says
You live near the Gulf and he doesn’t like shrimp? Such a shame :). Chicken would be awesome with this, as well! Hope you enjoy!
Nikki Rae says
That looks good. I love the way you plated it too.
Dwight Chang says
This recipe was great. I just noticed it serves 3 people. There were four of us eating and we had about one serving left. We way under ate but it was still great.
Nancylynn says
It’s a lot of food, right?
Jackie Landis says
Came across this one this week and just ate my first bowl! Yum yum yum. A lot of flavor – thank you!
Nancylynn says
I’m SO glad!!