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Credit: Photo: Olga Muñoz Food Styling: Olga Muñoz

Low-Carb Spaghetti Squash and Garlicky Lemon Shrimp

Stop by Don Peppe (in South Ozone Park) for the best shrimp scampi in New York for your next date night. When I want to recreate this incredible dish with fewer carbs and a light, refreshing take, I turn to this quick and easy six-ingredient recipe. This low-carb spaghetti squash and garlicky, lemony shrimp recipe includes rich Kerrygold grass-fed butter, a generous squeeze of lemon, garlic, and fresh basil (optional).


Spaghetti squash is versatile and a guilt-free way to mix things up on a low-carb lifestyle. 

Spaghetti Squash and Garlicky Lemon Shrimp

Print Recipe
How to quickly cook spaghetti squash and shrimp
Course Main Course
Cuisine American
Keyword low-carb, seafood
Prep Time 45 mins
Cook Time 30 mins
Servings 4


  • 1 Convection Toaster Oven
  • 1 Skillet
  • 1 Oven pan
  • 1 Fork
  • 1 Spook
  • 1 Spatula
  • 1 Large bowl


  • 1 whole Spaghetti Squash medium
  • 3 cloves Garlic Cloves fresh or frozen
  • 1 bag Wild-Shrimp frozen, raw
  • 1 tbsp Organic oregano fresh or dried
  • 1 tbsp Pink Salt
  • 1 bunch Basil optional
  • 2 tbsp Grass-fed butter


  • If frozen - thaw shrimp
  • Clean and rinse shrimp in a large bowl.
  • Preheat oven to 375 degrees.
  • Pierce the side of the spaghetti squash with a large chefs knife (this is an easy way to cook the squash). Make sure to pierce the spaghetti squash through to the middle.
  • Cook the spaghetti squash for 30 - 45 minutes in preheated oven. Based on the size of the squash.
  • Heat skillet on medium heat. Add butter and raw garlic cloves to the heated skillet, allow it to melt and let sizzle
  • Drain the shrimp and pat dry. Then add the uncooked shrimp to the sizzly skillet, stir lightly.
  • Allow the spaghetti squash to cool and cut open (lengthwise). Use a spoon to remove all seeds and discard (or save, bake, sprinkle a little salt, and voila) Then grab a fork and slowly remove the spaghetti squash.
  • Return to the skillet, add the spaghetti squash, and stir. Next, use the same fork to break down the garlic cloves. I love using pre-washed garlic cloves - shortcuts :). Continue to stir until shrimp is pink and opaque.
  • Add oregano and salt to taste. And serve.