Garlic Lemon Shrimp Scampi with Spaghetti Squash

If you love shrimp scampi but don't always want a giant bowl of pasta, this is one of my favorite lighter alternatives.

Tender shrimp are cooked with garlic and ghee, tossed with spaghetti squash, and finished with fresh lemon and parsley. It's simple, flavorful, naturally gluten-free, and packed with protein.

And before anyone gets upset, no—I'm not saying pasta is bad.

Sometimes I want pasta.

Sometimes I want a meal that gives me plenty of protein and vegetables without leaving me feeling like I need to lie horizontally on the couch for the rest of the evening.

This recipe is for those nights.

Why Spaghetti Squash?

Spaghetti squash is one of my favorite vegetables to use as a pasta alternative because it naturally separates into thin, noodle-like strands when cooked.

It has a mild flavor, which means it pairs beautifully with garlic, lemon, herbs, and shrimp. It also adds fiber, vitamins, and vegetables to the meal without requiring you to eat a sad side salad you didn't really want.

You can also make this recipe with zucchini noodles, or zoodles, if you want a quicker option.

A High-Protein Dinner That Doesn't Feel Like “Diet Food”

Shrimp is an excellent source of lean protein and cooks incredibly quickly, making it perfect for busy weeknight meals.

I talk about protein constantly because adequate protein matters for muscle mass, blood sugar regulation, satiety, and healthy aging. This becomes especially important for women during perimenopause and menopause when maintaining muscle needs to become much more of a priority.

But healthy food still needs to taste good.

I'm not eating plain shrimp and steamed broccoli out of a meal-prep container for the rest of my life.

Garlic and ghee are invited.

The Simple Garlic Lemon Scampi Sauce

Traditional shrimp scampi is usually made with butter, garlic, lemon, and often white wine.

For this recipe, I keep things incredibly simple with ghee, garlic, fresh lemon juice, and herbs.

Ghee gives the shrimp a rich, buttery flavor and works well for many people who prefer to limit dairy. Fresh lemon brightens the entire dish, while garlic adds the flavor that makes shrimp scampi actually taste like shrimp scampi.

Four cloves of garlic may sound like a lot.

I stand by my decision.

Ingredients:

• 1 spaghetti squash

• 2 lbs. raw peeled and deveined shrimp

• 1 lemon

• 4 cloves garlic, minced

• 2 TBSP ghee

• 1 TBSP extra virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp sea salt

• pinch of black pepper

• fresh chopped parsley, chopped with stems removed (for garnish)

Directions:

1. Preheat the oven to 400°F.

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3. Drizzle the squash with olive oil and season with oregano, basil, sea salt, and black pepper.

4. Place the spaghetti squash in the oven and bake for 45–50 minutes, or until tender. Remove from the oven and allow it to cool for 5–10 minutes.

5. Use a fork to gently scrape the inside of the squash into spaghetti-like strands. Transfer the squash to a large serving bowl.

6. Heat the ghee in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1–2 minutes, being careful not to burn the garlic.

7. Add the shrimp, sea salt, and black pepper. Cook until the shrimp are pink and opaque, flipping as needed. Depending on the size of the shrimp, this should take approximately 4–5 minutes.

8. Pour the garlic shrimp and ghee mixture over the spaghetti squash.

9. Squeeze the juice of one fresh lemon over the dish and garnish with chopped parsley.

10. Toss gently and serve warm.

Easy Recipe Swaps

If you're short on time, swap the spaghetti squash for zucchini noodles. Just remember that zucchini contains more water, so I recommend cooking the zoodles separately and only briefly warming them before adding the shrimp.

You can also add spinach, arugula, or sautéed zucchini for even more vegetables.

If you tolerate dairy and prefer traditional butter, you can use grass-fed butter instead of ghee.

💡 Dr. Stephanie's Tip: Don't overcook your shrimp.

Shrimp cook quickly, and the difference between tender shrimp and little garlic-flavored rubber erasers is approximately two emails you decided to answer while dinner was cooking.

Once the shrimp are pink and opaque, remove them from the heat.

Your shrimp have done enough.

A Simple Gluten-Free Dinner for Busy Nights

This garlic lemon shrimp scampi is one of those meals that feels a little fancy but is actually incredibly easy to make.

You get lean protein from the shrimp, vegetables and fiber from the spaghetti squash, healthy fats, and plenty of flavor from garlic, lemon, and herbs.

It's naturally gluten-free and easy to modify based on what you already have in your kitchen.

Healthy food should support your body—but it should also make you excited to eat dinner.

Looking for More Gluten-Free Recipes?

If you love simple, allergy-friendly recipes made with real ingredients, check out my cookbook, Allergy-Free Tastes Good to Me. It's filled with practical recipes designed to make gluten-free and allergy-friendly cooking easier for real life.