Lemon-Herb Shrimp with Spaghetti Squash

This Lemon and Herb Spaghetti Squash with Shrimp is a lighter take on shrimp scampi — quick, healthy, and packed with bright flavor.

One of my favorite pasta dishes is shrimp scampi, so I recreated that profile using roasted spaghetti squash. After baking, the squash easily pulls into long, tender strands that resemble pasta, making it a perfect low-carb base for this lemon-and-herb shrimp. Spaghetti squash itself has a mild flavor, so it pairs beautifully with bright sauces, garlic, fresh herbs and a splash of white wine.

This recipe is simple: while the squash roasts, you prepare a quick pan sauce and sauté the shrimp. A small addition of plain Greek yogurt and a touch of Dijon mustard lends creaminess and a subtle tang without weighing the dish down. If you prefer a richer sauce, half-and-half can be substituted for the yogurt.

Two practical tips to make this turn out perfectly: first, always remove the skillet from the heat before you whisk in yogurt. If the sauce is too hot, the yogurt can separate and become grainy. Removing the pan from heat and whisking vigorously yields a smooth, creamy sauce. Second, drain excess water from the shredded spaghetti squash so the finished dish doesn’t become watery. After scraping out the strands, place them in a colander and gently press with a paper towel to remove extra moisture; this keeps the texture pleasantly al dente.

Lemon and Herb Spaghetti Squash with Shrimp

Ingredients

• 2 small to medium spaghetti squash
• 12 oz large shrimp, peeled and deveined (about 20 shrimp)
• 1 Tbsp olive oil
• 2 Tbsp butter
• Salt and cracked pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp lemon zest
• ½ cup dry white wine
• 1 tsp Dijon mustard
• ¼ tsp red pepper flakes
• ¼ cup plain Greek yogurt (or half-and-half)
• 2 Tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Cut each spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lightly sprayed with oil. Bake for about 45 minutes, or until the squash is tender and you can easily scrape the strands with a fork.
2. While the squash bakes, heat a large skillet over medium-high. Add the olive oil and butter. Season the shrimp with salt and cracked pepper and sauté for about 2 minutes. Add the minced garlic and cook another 2 minutes until shrimp are just cooked through. Be careful not to overcook; remove the shrimp from the skillet and set aside.
3. To the same skillet, add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes. Bring the mixture to a boil, then reduce heat and let the sauce simmer briefly to meld the flavors while the squash finishes roasting.
4. When the squash is done, remove from the oven. Using a fork, scrape out the spaghetti-like strands into a colander placed in the sink. Press gently with a paper towel to remove excess water so the dish won’t be soggy.
5. Take the skillet off the heat, then whisk the plain Greek yogurt into the sauce until smooth and creamy. Stir in the chopped parsley, then return the shrimp to the skillet and toss to coat.
6. Add the drained spaghetti squash strands to the skillet and gently toss everything together to evenly distribute the sauce, shrimp and herbs. Adjust seasoning with salt and cracked pepper if needed. Serve warm.

Nutrition (per serving)

Serving: 1/4 of recipe | Calories: 230 kcal | Carbohydrates: 23.9 g | Protein: 9.6 g | Fat: 10.4 g | Saturated Fat: 4.4 g | Sodium: 271.5 mg | Fiber: 4.5 g | Sugar: 9.3 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips, Variations and Serving Suggestions

• For more richness, stir in a tablespoon of grated Parmesan right before serving.
• If you don’t drink or cook with wine, substitute low-sodium vegetable or chicken broth for the white wine.
• Add extra herbs like basil or chives for a different flavor profile, or stir in roasted cherry tomatoes for color and sweetness.
• To meal-prep, keep the cooked components separate: squash in one container and shrimp with sauce in another. Reheat gently and combine just before serving to preserve texture.
• This dish pairs well with a simple green salad or steamed vegetables for a complete, balanced meal.