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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 January 24, 2022 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

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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 Low Carb Spaghetti Squash Recipes

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Tuscan Chicken and Spaghetti Squash
This recipe using spaghetti squash is a delicious low carb, gluten free alternative to traditional pasta dishes. Tuscan Chicken and Spaghetti Squash is creamy, flavorful, and easy to prepare. Everyone loves a cheesy, rich main course.
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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 Harris

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

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

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...

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