Low Carb Spaghetti with Garlic Shrimp
Elevate your weeknight dinner game with this irresistible Low Carb Spaghetti with Garlic Shrimp, a flavorful and healthy twist on traditional pasta dishes! Packed with vibrant ingredients like spaghetti squash or zucchini noodles, juicy garlic-infused shrimp, and a luscious butter-lemon sauce, this recipe is perfect for anyone following a low-carb or gluten-free diet. The smoky hints of sautéed garlic pair beautifully with fresh parsley and a tangy squeeze of lemon, while optional red pepper flakes provide just the right amount of heat. Ready in under 40 minutes, it’s an easy, wholesome meal that feels indulgent but keeps the carbs in check. Serve this dish as a bright and satisfying entrée, ideal for impressing guests or enjoying a light yet hearty dinner.
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Recipe Information
Ingredients
- 2 medium Spaghetti squash or zucchini (for zoodles)
- 1 pound Raw shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Unsalted butter
- 1 whole Lemon (juiced)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
If using spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes, or until the flesh is fork-tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
If using zucchini noodles: Use a spiralizer to create zoodles from the zucchini. Pat the zoodles dry with a paper towel to remove excess moisture. Set aside.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the raw shrimp to the skillet in a single layer. Sprinkle with salt, black pepper, and optional crushed red pepper flakes. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce heat to low and add the unsalted butter and lemon juice. Stir to combine, allowing the sauce to come together.
If using zucchini noodles, add them to the skillet and toss gently in the garlic butter sauce for 2-3 minutes until just tender. If using spaghetti squash, add the roasted squash strands to the skillet and gently toss in the sauce until warmed through.
Return the cooked shrimp to the skillet and gently toss to combine with the noodles and sauce.
Sprinkle with fresh parsley and serve hot, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 104.6 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6058 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
