Spaghetti Squash Shrimp Alfredo
TINY KETO CHEF · SEAFOOD
Spaghetti Squash Shrimp Alfredo
Creamy, garlicky shrimp Alfredo tossed with tender spaghetti squash strands. It’s rich and comforting like the classic, but keto-friendly and light enough for weeknights.
You get the full Alfredo experience—silky sauce, Parmesan, butter, and shrimp—without pasta. Spaghetti squash gives you real “twirl” texture, and the whole dish feels indulgent but still clean.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil, divided
- 1 lb shrimp, peeled and deveined
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 3 tablespoons salted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 1/4 cups grated Parmesan (fine)
- Optional: pinch of nutmeg
- Optional: chopped parsley for serving
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop seeds, rub cut sides with 1 tablespoon olive oil, and place cut-side down on a baking sheet.
- Roast 35–45 minutes until tender. Let cool slightly, then shred into strands with a fork.
- While squash roasts, pat shrimp dry and season lightly with salt and pepper.
- In a skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Sauté shrimp 1–2 minutes per side until just pink. Remove shrimp to a plate.
- Lower heat to medium. Add remaining 2 tablespoons butter. Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and simmer 3–4 minutes.
- Whisk in Parmesan gradually until smooth and thick. Season with salt, pepper, and a tiny pinch of nutmeg if using.
- Add spaghetti squash strands to the sauce and toss to coat.
- Add shrimp back in and warm through 1–2 minutes.
- Serve hot with parsley and lemon if desired.