Low Carb Spaghetti with Garlic Shrimp

Experience the perfect balance of indulgence and wellness with this Low Carb Spaghetti with Garlic Shrimp recipe! Featuring tender strands of spaghetti squash or zucchini "zoodles" tossed in a luscious garlic butter sauce, this dish is packed with flavor while keeping things light. Succulent shrimp, fresh parsley, and a bright splash of lemon elevate every bite, making it a wonderfully satisfying meal that's keto-friendly, gluten-free, and bursting with Mediterranean-inspired goodness. Ready in just 40 minutes, this recipe is perfect for those seeking a quick, healthy dinner option. Serve it with a crisp side salad for a complete, restaurant-quality meal at home!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the cooked shrimp to the skillet and gently toss to combine with the noodles and sauce.

Step 8

Sprinkle with fresh parsley and serve hot, garnished with additional lemon wedges if desired.

Nutrition Facts

Serving size	(4595.2g)

Amount per serving	% Daily Value*
Calories	2148.4

Total Fat 78.0g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 919.3mg	0%
Sodium 2420.9mg	0%
Total Carbohydrate 267.6g	0%
Dietary Fiber 58.0g	0%
Total Sugars 104.6g
Protein 136.3g	0%

Vitamin D 0IU	0%
Calcium 1219.4mg	0%
Iron 18.3mg	0%
Potassium 6058.3mg	0%

*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.

Source of Calories

Fat: 30.3%

Protein: 23.5%

Carbs: 46.2%