↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Main Dish / Seafood / Low Carb Garlic Parmesan Shrimp over Spaghetti Squash

Low Carb Garlic Parmesan Shrimp over Spaghetti Squash

Published October 14, 2019. Last updated June 23, 2020 by Lauren Vavala

Thanks for sharing!

This low carb Garlic Parmesan Shrimp recipe is rich, delicious, and on the table in under 30 minutes. Served over spaghetti squash, this meal has only 9 net carbs per serving and is naturally gluten free!

Low Carb Garlic Parmesan Shrimp and Spaghetti Squash in a black skillet close up

This post contains affiliate links. See our Disclosure Statement for more information.

Before I hopped onto the keto train, and when I occasionally hop off, one of my quick go-to recipes for busy nights was Creamy Garlic Parmesan Shrimp Pasta. I love that recipe because you can make it in about 20 minutes and it’s so, so good.

This was actually an easy recipe to make keto-friendly. I basically just swap out pasta for spaghetti squash.

Why This Recipe Works

This recipe is low carb, keto friendly, and gluten free.

It’s a very quick and straightforward recipe to make. It takes less than 30 minutes to prepare, but you can also use pre-cooked shrimp to save even more time without sacrificing flavor!

The recipe is made from mostly staple ingredients that you might already have on hand. 

How to Make Garlic Parmesan Shrimp

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon butter
  • 12 ounces shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cloves garlic, minced
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1 tablespoon fresh parsley, roughly chopped

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you are using frozen shrimp, make sure they are completely thawed, peeled, and deveined before you begin.

Chop the parsley and set aside.

Start cooking the spaghetti squash so that it has time to cool enough for you to handle it.

I make my spaghetti squash in the microwave by poking several holes all way into the center of it, then microwaving it on a plate for 8-12 minutes, depending on the size.

Allow the squash to cool some before cutting it in half and scraping the inside out with a fork.

Chef’s Tip: you can also roast the spaghetti squash, if you prefer, but this takes longer. Wait to begin the rest of the recipe until the squash is done baking and out of the oven.

Create!

Cooked shrimp in a black skillet

Melt the butter in a large skillet over medium heat.

Season the shrimp with salt and pepper and cook on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just slightly opaque and white. Remove to a bowl or plate.

Chef’s Tip: if using pre-cooked shrimp, wait until the end to add the shrimp in with the spaghetti squash, then cook a few minutes to warm them.

Parmesan sauce in a black skillet

Add the garlic to the same pan and cook for 1-2 minutes until fragrant, then add the vegetable stock and heavy cream. Whisk in the Parmesan cheese. Keep whisking to prevent lumps.

Turn the heat to medium-high and bring to a boil, then lower and simmer until thickened, whisking frequently.

Spaghetti squash and shrimp with parmesan sauce in a black skillet

Mix in the shrimp and cooked spaghetti squash and heat through.

Present!

Shrimp and spaghetti squash in a white bowl with a fork over a white background

Top with fresh parsley and enjoy!

Tips and Techniques for the Best Low Carb Garlic Parmesan Shrimp

  • You can use pre-cooked shrimp, if preferred. Wait until the end to add the thawed shrimp in with the spaghetti squash, then cook a few minutes to warm them.
  • If you prefer to roast the spaghetti squash be prepared for it to take about 45 minutes to an hour to fully bake in the oven.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days

FAQ’s

Can You Use Cooked Shrimp In Place Of Raw?

Yes. You can use pre-cooked shrimp in this recipe. It will decrease the cooking time. The shrimp just need to be tossed in during the last few minutes of cooking, along with the spaghetti squash, then cooked just a few minutes to heat through.

How Do You Know When Shrimp Is Done Cooking?

Shrimp are done cooking when they are just slightly opaque and white. They will be a “C” shape. If they resemble an “O,” they might be overcooked.

More Keto Shrimp Recipes

Keto Shrimp Cakes
Keto Shrimp Cakes are seasoned with fresh garlic and lemon. Every crunchy bite is zesty and delicious! Each cake has less than 1 net carb and is naturally gluten free!
Get The Recipe
2 Keto Shrimp Cakes topped with Roasted Garlic Lemon Aioli on a white plate with a second plate, blue bowl with aioli, a lemon, and a balck and white napkin in the background all over a white backdrop
Keto Shrimp Scampi
Keto Shrimp Scampi is a classic shrimp scampi recipe loaded with shrimp and zoodles in a rich, garlic butter sauce. It's a quick and easy recipe suitable for those on keto, low carb and gluten free diets.
Get The Recipe
Close up of keto shrimp scampi and zucchini noodles being lifted up with a wood spoon
Keto Cajun Jambalaya
This Keto Cajun Jambalaya includes a combination of Andouille sausage, chicken, shrimp and vegetables in a flavorful, creamy Cajun flavored sauce. Serve this dish over cauliflower rice for a low carb, gluten free dinner!
Get The Recipe
Keto Cajun Jambalaya in a black skillet over a white background

 

Love this Garlic Parmesan Shrimp recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, please leave a comment and star rating. I would really appreciate it!

Low Carb Garlic Parmesan Shrimp and Spaghetti Squash in a black skillet close up
Print

Low Carb Garlic Parmesan Shrimp

Low carb Garlic Parmesan Shrimp recipe is rich, delicious, and on the table in under 30 minutes. Served over spaghetti squash, this meal has only 9 net carbs per serving and is naturally gluten free!
Course Main Dish
Cuisine American, Gluten Free, Low Carb, Seafood
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 403kcal
Author Lauren Vavala

Ingredients

  • 1 medium spaghetti squash * about 5 cups
  • 1 tablespoon butter
  • 12 ounces shrimp * I use small or medium, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cloves garlic * minced
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1 tablespoon fresh parsley * roughly chopped

Instructions

  • Poke several holes all way into the center of the spaghetti squash, then microwave on a plate for 8-12 minutes on high, or until tender. Allow to cool some, the scrap out the inside with a fork.
  • While the squash is cooking, melt the butter in a large skillet over medium heat.
  • Season the shrimp with salt and pepper and cook on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just slightly opaque and white. Remove to a bowl or plate.
  • Add the garlic to the same pan and cook for 1-2 minutes until fragrant, then add the vegetable stock and heavy cream.
  • Whisk in the Parmesan cheese. Keep whisking to prevent lumps.
  • Turn the heat to medium-high and bring to a boil, then lower and simmer until reduced and somewhat thickened, whisking frequently.
  • Mix in the shrimp and cooked spaghetti squash and heat through.
  • Top with the fresh parsley.

Notes

Tips and Techniques

  • You can use pre-cooked shrimp, if preferred. Wait until the end to add the thawed shrimp in with the spaghetti squash, then cook a few minutes to warm them.
  • If you prefer to roast the spaghetti squash be prepared for it to take about 45 minutes to an hour to fully bake in the oven.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 11g | Protein: 24g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 312mg | Sodium: 1426mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1377IU | Vitamin C: 8mg | Calcium: 339mg | Iron: 2mg

Related Posts

Red Curry Salmon
Close up of Coconut Curry Shrimp in a white bowl with a lime and cilantro blurred in the background
Coconut Curry Shrimp
3 cod fillet in piccata sauce in a black skillet over a wood board with a blue and white striped towel around the bottom edge of the pan
Cod Piccata
Blackened Halibut with Avocado Lime Crema
Pan fried cod on a plate cut in half with a fork and a salad
Pan-Fried Cod

Filed Under: Gluten Free, Low Carb, Main Dish, Recipes, Seafood

Comments

  1. Kateri says

    August 2, 2020 at 9:51 am

    I like to make my food ahead of time. I prepared this Thursday and had it Friday for dinner. The sauce thickened and was absorbed by the squash. It was absolutely delicious, While cooking the shrimp I added Old Bay seafood seasoning, I used freshly shredded parmesan and added more parmesan to each serving.

    Reply
    • Lauren Vavala says

      August 3, 2020 at 9:42 am

      So happy to hear this Kateri 🙂 Thanks for trying the recipe and for coming back to rate and review. I really appreciate it!

      – Lauren

      Reply
  2. Cheri says

    February 24, 2020 at 5:35 pm

    Is the Parmesan cheese grated or shredded? Also do you think cauliflower rice would work? Only asking because that is what I have on hand. Thank you

    Reply
    • Lauren Vavala says

      February 24, 2020 at 8:55 pm

      You can use either grated or shredded Parmesan cheese. I tend to use grated because it melts faster, but it really doesn’t make a huge difference. I’m a huge fan of cauliflower, so I would say that it would work just fine 🙂

      – Lauren

      Reply
  3. Courtney says

    February 15, 2020 at 9:19 pm

    Was super easy to make and yummy only wish i had had a bigger or more than one spaghetti squash as you really need [about] 5 cups it calls for, would definitly make again!

    Reply
    • Lauren Vavala says

      February 24, 2020 at 9:35 pm

      Thanks Courtney!

      Reply
  4. Denay DeGuzman says

    October 21, 2019 at 3:59 pm

    I just made this delicious garlic parmesan shrimp, and it’s fantastic! I’m planning on making it again next week when friends are coming over for dinner.

    Reply
  5. Traci says

    October 21, 2019 at 3:48 pm

    THIS is the ultimate comfort food! So easy, healthy, and scrumptious! Thanks for sharing another winner 🙂

    Reply
  6. Beth says

    October 21, 2019 at 3:10 pm

    This looks amazing! I love finding recipes that are so delicious but also quick to make – this is perfect!

    Reply
  7. Emmeline says

    October 21, 2019 at 2:29 pm

    Now this looks amazing!!! Love the combination of the shrimp & “pasta” – I am so not on the keto train though so I will try this with regular spagetti 😉

    Reply
  8. Dannii says

    October 21, 2019 at 2:24 pm

    I really wish that spaghetti squash was easier to get hold of over here.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

as seen on


Copyright ©2021, Delicious Little Bites. All Rights Reserved.