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Low Carb Garlic Parmesan Shrimp and Spaghetti Squash in a black skillet close up
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5 from 4 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb, Seafood
Servings: 4
Calories: 403kcal

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.

Video

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