Creamy Spaghetti Squash with Shrimp: Easy Weeknight Dinner Recipe

Posted on June 12, 2023 by Sophie

Introduction

Remember those nights when you just crave something warm, comforting, and utterly delicious, but you’re short on time and energy? Well, get ready to fall head over heels for this Creamy Spaghetti Squash with Shrimp! It’s like a hug in a bowl, bursting with flavor and so incredibly easy to make. This recipe is a true game-changer for busy weeknights, a special occasion, or whenever you need a little culinary magic without the fuss. Trust me, it’s one of those dishes that will have everyone asking for the recipe!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in about an hour, with most of that time being hands-off oven time.
Easy: Simple steps and common ingredients mean you don’t need to be a gourmet chef to nail this.
Giftable: While you’ll probably want to eat it all yourself, imagine bringing this to a friend who’s under the weather – it’s pure comfort food!
Crowd-Pleasing: Even picky eaters tend to adore the creamy sauce and tender shrimp. It’s a winner for families and gatherings.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

1 medium spaghetti squash: The star of our show, offering a light and healthy alternative to traditional pasta.
1 tablespoon olive oil: Just enough to give our squash a lovely roast.
½ teaspoon sea salt: For seasoning the squash.
¼ teaspoon pepper: A little zing to bring out the flavors.
2 tablespoons butter: The foundation of our luscious sauce.
12 ounces shrimp, peeled and deveined: Quick-cooking and oh-so-tasty. Make sure they’re ready to go!
¼ teaspoon sea salt, or to taste: More salt for the shrimp, adjusted to your liking.
¼ teaspoon pepper, or to taste: A touch more pepper for the shrimp.
3 garlic cloves, minced: Because what’s a creamy sauce without fragrant garlic?
½ cup vegetable broth: Adds depth and a wonderful base to our sauce.
½ cup heavy cream: This is where the magic happens – hello, creaminess!
½ cup grated Parmesan cheese: Salty, nutty perfection that melts into the sauce.
1 tablespoon chopped fresh parsley, for garnish: A pop of green and freshness to finish.

How to Make It

Alright, let’s get cooking! This is going to be so much fun.

Preheat Your Oven: First things first, get that oven warming up to 400°F (200°C). It’s like giving your oven a gentle nudge to get ready for some deliciousness.
Prep Your Squash: Carefully cut your spaghetti squash in half lengthwise. It might be a little firm, so take your time. Then, scoop out all those stringy seeds from the center. Think of it as getting the squash ready for its transformation!
Season It Up: Brush the cut sides of the squash halves with olive oil. Then, sprinkle them with ½ teaspoon of sea salt and ¼ teaspoon of pepper. This is going to give your “spaghetti” a lovely flavor as it roasts.
Get Roasting: Place the squash halves cut-side down on a baking sheet. This helps them steam and soften beautifully.
Bake Until Tender: Pop them into the preheated oven and let them roast for about 30-40 minutes. You’ll know they’re ready when you can easily pierce them with a fork and the flesh starts to separate into strands.
Start the Sauce Magic: While your squash is doing its thing in the oven, grab a large skillet and melt the butter over medium heat. Mmm, that buttery aroma is already a good sign!
Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season them with ¼ teaspoon of sea salt and ¼ teaspoon of pepper.
Pink Perfection: Cook the shrimp for just 2-3 minutes per side. You’re looking for them to turn pink and opaque – they cook super fast! Once they’re done, scoop them out of the skillet and set them aside. We don’t want to overcook them.
Garlic Goodness: Add your minced garlic to the same skillet (don’t worry about cleaning it!). Sauté it for about 1 minute until it smells wonderfully fragrant. Keep an eye on it so it doesn’t burn!
Broth Time: Pour in the vegetable broth and let it come to a gentle simmer. This deglazes the pan and brings all those yummy bits together.
Creamy Dream: Stir in the heavy cream and the grated Parmesan cheese. Whisk it gently until everything is smooth and well combined.
Thicken It Up: Let the sauce simmer and thicken slightly. It should be rich and luxurious, not too thin.
Bring It All Together: Return the cooked shrimp to the skillet and stir them into the sauce. Make sure every little shrimp is coated in that glorious creaminess.
Shred Your Squash: Once your spaghetti squash is perfectly tender, take it out of the oven. Use a fork to gently scrape the flesh from the rind. It will naturally pull away in long, spaghetti-like strands – isn’t that neat?
Serve and Enjoy! Ladle that luscious creamy shrimp sauce over your beautiful spaghetti squash strands.
Garnish: Finish with a sprinkle of fresh chopped parsley for a burst of color and freshness. Ta-da! Your masterpiece is ready.

Substitutions & Additions

This recipe is fantastic as is, but it’s also wonderfully adaptable! Here are a few ideas:

Vegetarian Option: Skip the shrimp and add some sautéed mushrooms, zucchini, or bell peppers for a hearty vegetarian meal.
Spice It Up: Add a pinch of red pepper flakes to the garlic and broth for a little heat.
Lemon Zest: A little bit of lemon zest stirred into the sauce at the end adds a bright, fresh note.
Different Veggies: Feel free to toss in some spinach, peas, or asparagus during the last few minutes of cooking the sauce.
Broth Choice: Chicken broth works just as well as vegetable broth if that’s what you have on hand.

Tips for Success

A few little tricks can make this recipe even better!

Don’t Overcook the Shrimp: Shrimp cook very quickly. Once they’re pink and opaque, they’re done. Overcooked shrimp can get tough.
Scooping Seeds: Use a sturdy spoon for scooping out the seeds. If they’re stubborn, a quick 30-second microwave before cutting can help soften the squash slightly.
Prep Ahead: You can roast the spaghetti squash a day in advance! Just let it cool completely, then store it in the refrigerator. Reheat gently before serving. You can also prep the sauce ingredients (mince garlic, chop parsley) ahead of time.
Thickening the Sauce: If your sauce isn’t as thick as you’d like, you can let it simmer a little longer uncovered, or whisk together a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce until thickened.

How to Store It

Leftovers are always a good thing! Store any remaining Creamy Spaghetti Squash with Shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I use pre-cut spaghetti squash?

Yes, you absolutely can! Many grocery stores now carry pre-cut and even pre-cubed spaghetti squash, which can save you a bit of prep time.

Is spaghetti squash healthy?

Yes, it’s a fantastic healthy alternative to traditional pasta! It’s lower in calories and carbohydrates and packed with vitamins and fiber.

Can I make this dairy-free?

You can try using a dairy-free cream alternative (like cashew cream or full-fat coconut milk) and a dairy-free Parmesan substitute, but the flavor and texture will be different. It might be worth experimenting!

Creamy Spaghetti Squash with Shrimp

Print Recipe

A warm, comforting, and utterly delicious creamy spaghetti squash with shrimp recipe that is perfect for busy weeknights. It’s easy to make, packed with flavor, and a great alternative to traditional pasta.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings

Ingredients

Scale

Spaghetti Squash

1 medium spaghetti squash
1 tablespoon olive oil (For roasting squash)
0.5 teaspoon sea salt (For seasoning squash)
0.25 teaspoon pepper (For seasoning squash)

Shrimp and Sauce

2 tablespoons butter (For sauce base)
12 ounces shrimp (Peeled and deveined)
0.25 teaspoon sea salt (For shrimp, or to taste)
0.25 teaspoon pepper (For shrimp, or to taste)
3 garlic cloves (Minced)
0.5 cup vegetable broth
0.5 cup heavy cream
0.5 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (For garnish)

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Instructions

Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with olive oil and sprinkle with ½ teaspoon sea salt and ¼ teaspoon pepper.
Place the squash halves cut-side down on a baking sheet.
Bake for 30-40 minutes, or until tender and flesh separates into strands.
While the squash bakes, melt the butter in a large skillet over medium heat.
Add the shrimp to the skillet, seasoned with ¼ teaspoon sea salt and ¼ teaspoon pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Add minced garlic to the same skillet and sauté for about 1 minute until fragrant.
Pour in the vegetable broth and bring to a simmer.
Stir in the heavy cream and grated Parmesan cheese until smooth and combined.
Let the sauce simmer and thicken slightly.
Return the cooked shrimp to the sauce and stir to coat.
Once the squash is tender, use a fork to scrape the flesh into spaghetti-like strands.
Serve the creamy shrimp sauce over the spaghetti squash strands and garnish with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave. Don’t overcook the shrimp, and use a sturdy spoon for scooping out seeds. If the sauce isn’t thick enough, simmer uncovered longer or use a cornstarch slurry.