Sautéed shrimp is an easy, quick way to prepare this tasty seafood. Add it to baked spaghetti squash, and you have a complete low-calorie delicious meal. Rosemary and lemon give the dish a fresh, bright taste.
Another dish we love is a quick 30 minute Lemon Shrimp Pasta with Capers and Parmesan.
Jump to:
A craving for light food
When we travel, we tend to miss out on our salads and veggies. We make sandwiches for lunch, and when we stop for the night, we order a delivered pizza. After riding in the car for 10 to 12 hours, the last thing we want to do is drive to a restaurant.
Occasionally, the pizza place will offer salad, but it's rare.
Once we arrive at our destination, the first thing we do after unpacking the car is to run to the store and buy salad ingredients and fresh vegetables.
Do you believe our bodies tell us what they need?
Versatility of sautéed shrimp
Pan-seared shrimp is a fast protein option for a busy mom or dad. We've stir-fried it and we've sautéed it then tossed it with pasta.
If you're looking for a lean protein, wild-caught shrimp is ideal. Here I tell you why we choose wild-caught versus the farm-raised.
For this recipe, we decide to give our sautéed shrimp an Italian flavor. We want the entire meal to be light in calories but rich in taste. We aren't disappointed!
Pan-seared shrimp with spaghetti squash
We have our protein, sautéed shrimp. Now we need to fill out the dish. What can we add that will continue with the Italian flavor of lemon, garlic, rosemary, and tomato?
The answer is simple. Spaghetti squash!
First, we bake the squash in the oven. As the squash bakes, we clean the shrimp and prepare the rest of the vegetables and seasonings.
We've found an alternate way to make the spaghetti squash that is fabulous. We now roast it until it is al dente. So much better.
We take the spaghetti strands out of the squash and place them in a casserole dish. Then, we add salt, freshly ground pepper, and a drizzle of extra-virgin olive oil. The squash goes into the oven to keep warm (not cook). For keeping food warm, we turn the oven to 180° to 190° F.
Finishing the sautéed shrimp dish
The shrimp takes no time at all to sauté. We remove the shrimp from the pan and keep them warm in the oven along with the squash. The sliced red onion and minced garlic go in the same pan we used for the shrimp.
Four minutes later we add the halved grape tomatoes, lemon juice, rosemary, and salt. Cook the ingredients 2 or 3 minutes more, until warmed through and the tomatoes release some juice. We then add the shrimp to the pan and stir.
The spaghetti squash comes out from the oven and we pour the sautéed shrimp and sauce on top. We mix gently until all the ingredients combine. A sprinkle of parmesan cheese finishes the dish.
This dish is simple, low-calorie, and very satisfying. We're certain that you'll enjoy this recipe as much as we did!
You'll love this Baked Spaghetti Squash recipe! It's stuffed with spicy sausage, tomatoes, and cheese.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
📖 Recipe
Sautéed Shrimp with Rosemary Tomato Spaghetti Squash
Ingredients
- 1 Spaghetti Squash about 3 lbs.
- ½ cup water
- 5 teaspoons olive oil divided
- 12 oz. large peeled and deveined shrimp season with salt and pepper or you preferred seasoning
- ½ cup thinly sliced red onion
- 1 teaspoon minced garlic
- ½ pint grape tomatoes halved (about 15 - more won't make a big difference)
- 3 teaspoons fresh lemon juice
- 1 teaspoon chopped fresh rosemary
- kosher salt and freshly ground black pepper
- Grated parmesan cheese
Instructions
- SPAGHETTI SQUASH:
- Preheat oven to 350 F.
- Cut the spaghetti squash in half lengthwise. Scrape out and discard the seeds and membranes. Place halves, cut side down, in a large baking dish; add ½ cup water. Bake for 50 to 60 minutes or until tender. Remove squash from the oven. Turn cut side up and cool for 10 minutes. Season with salt and pepper and sprinkle with one teaspoon olive oil. Scrape inside of squash with a folk to remove the spaghetti-like strands and put the strands in a glass casserole. Keep warm in 180 F. oven.
- SAUTÉED SHRIMP WITH ROSEMARY AND TOMATOES:
- Heat 2 teaspoons olive oil in a medium skilled over medium-high. Add shrimp; cook 2 minutes on each side or until done. Don't overcook the shrimp. Remove the shrimp from the pan and keep warm
- Return skillet to medium-high heat. Add remaining 2 teaspoons of olive oil; swirl the pan to coat. Add onion and garlic; sauté 4 minutes or until onion is tender. If the onion and garlic starts to stick, add a small amount of water or white wine.
- Add tomatoes, lemon juice, rosemary, and a dash of salt. Cook 2 minutes or until warmed through. Mix in the shrimp. Add the sautéed shrimp, tomatoes, and rosemary to the warm spaghetti squash. Add more salt and freshly ground pepper. Combine and serve immediately with freshly grated parmesan cheese.
Notes
Nutrition
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Trish
It's absolutely true that the body tells you what it needs! Mine is definitely telling me that I need some veggies after the holidays. This dish sounds wonderful!
Dana
I absolutely love shrimp with pasta, and I'm sure it goes swimmingly with this light and fluffy spaghetti squash. Despite the fact that I've never found spaghetti squash to work as a perfect substitute for pasta, I love it as it's own thing! And with all of the tomato-y and cheesy flavors, and guilt-free second helpings, what's not to love? 🙂
Carmy
This recipe sounds delicious. I love that you use squash to keep it feeling less heavy. Rosemary and tomato goes so well together.
Tina
This looks like a wonderful filling but light meal especially during the holidays when everyone is eating so many heavy dishes. I love the addition of the spaghetti squash, and speaking of traveling I think I could totally make this on vacation in a kitchenette or in my Instant Pot. Saving this one!
Traci
I'm in love with shrimp, and I'm in love with spaghetti squash, so this recipe is a win win! Seriously couldn't be easier to make this one...and I love the timing tips to ensure that nothing is overcooked, namely the shrimp because it's so easy to overcook. Thanks for the great recipe! 🙂
Mackenzie
I don't think to eat shrimp much in the autumn and winter. I'm not sure why, it's not like it doesn't work, but I just don't think of it. This recipe however gives me all the autumn and winter vibes and has me so excited to make it again and again. I love all the fantastic ingredients in it and the fun Italian flair.
Tracy
We've never made spaghetti squash with shrimp before and I can't believe we missed out on so long. This was such a delicious dish. My husband who normally doesn't like spaghetti squash, LOVED it. Thank you!
Debra
Totally agree that our bodies know what we need....and all we have to do is listen. Good wholesome food is always a great choice and spaghetti squash is such an awesome choice rather than nutrient deficient pasta. Love how simple and nutritious this dish is.
Daniela
I just bought a pound of tiger shrimp, and I love this idea for a healthy, low-carb meal. I'm always looking for ways to use spaghetti squash, and this is by far, the most creative use for it that I've come across. I can't wait to give this recipe a try!
Lisa
Yes, I absolutely believe that your body tells you what it needs -- and more often than not, lightening up with vegetables is the way to go. Using the spaghetti squash in place of pasta is a great idea -- to give that appearance and mouth feel without weighing you down. Since I live in South Florida, fresh Gulf shrimp is not an issue.This is exactly what I'm craving now -- I can practically taste those herb laced tomatoes and squash!
Gloria
This looks like a delicious dinner for any night of the week. Shrimp is quick and easy to work with. Spaghetti squash it the most fun kind of all. The flavour profile is amazing. This just proves that healthy food IS delicious too.
Sues
I love how easy and versatile shrimp is! I don't think I've ever served it with spaghetti squash, but I LOVE that idea for some extra nutrition and deliciousness. Great recipe!
Veena Azmanov
Marisa this sounds like the perfect dinner I would make on a lazy weekend. Light and packed with flavors. My kids love shrimps so I'm adding this to my list of must try.. Sounds yum.
Gloria
Spaghetti squash is the most FUN of them all. Love the combination of delicious shrimp and squash here. This is a great dinner any night of the week. A great alternative to pasta....and so delicious.
Dennis
I think I will give this a try but I am planning on using scallops instead of the shrimp. Might just sprinkle in a few pepper flakes to give it just a little heat.
Marisa Franca
Hi, Dennis! Sounds good to me. Scallops are delicious.
annielewis
Looks great,I am very fond of it.
Marisa Franca
Thank you, Shrimp always make a great dish.
2pots2cook
Grazie milla. Tornero 🙂
Marisa Franca
Ti aspetto!
Rachel Going
This absolutely sounds delicious!! I will enjoy the recipes on your beautiful blog
Marisa Franca
Thank you, Rachel! I do love to cook! Let me know what kind of recipes you prefer.
Marisa Franca
Thank you, Clearissa! Buona giornata!
sue from sizzlingtowardssixty & beyond
I've never tried squash spaghetti but your photos look so tempting. Great to have you link up at
#blogginggrandmotherslinkparty
Marisa Franca
Thank you, Sue! Glad I could link up!
Carol ("Mimi")
Thank you for linking up at #BloggingGrandmothersLinkParty. I'm sharing your post on social media.
Marisa Franca
Thank you, Carol! Have a wonderful Sunday!
Donna
This recipe looks absolutely delicious. I can't wait to try it!
Thanks for sharing #BloggingGrandmothersLinkParty.
Marisa Franca
You're welcome, Donna! Thank you for your nice comments.
Lori Hill-Smith
Healthy and it looks so delicious!!
#BloggingGrandmothersLinkParty
Marisa Franca
Tastes so good you don't even realize that it is low-calorie! ?
Grammy Dee
YUM! A tasty and low calorie meal. Thank you Marisa for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
Marisa Franca
Hi, Dee! It was my pleasure to link up -- thank you for hosting.
Renz
I need to get this dish done. I have been eating not so great the last few months. Saving this for a weeknight dinner. Just to find some spaghetti squash now
Marisa Franca
Hi, Renz! This dish is so full of flavor and low in calories. You certainly won't feel deprived.
Soniya
This dish looks so amazing.. full of flavors!!
I have recently started cooking with spaghetti squash and I am trying to find different recipes so my family will love it.. and this recipe of yours is definitely a keeper..gonna try it soon!
Marisa Franca
I really think your family will enjoy the dish, Soniya! Let me know how you like it.
Marisa Franca
Hi, Karyn! If you love pasta you'll definitely love spaghetti squash!
Adriana Lopez Martn
Great paste free option love the use of the squash and those shrimps are calling my name great recipe =)
Marisa Franca
Thank you, Adriana! The squash and shrimp are a great combination.
Sandhya Ramakrishnan
I really need to try cooking spaghetti squash. I have looked at the videos of how beautiful they look when cooked, but I am yet to try them. This would be a great dinner!
Marisa Franca
Once you try it, Sandhya, you'll have it again and again. It really is so good and versatile, too.
Marisa Franca
Hi, Karyn! You won't be disappointed.
Susie
Hi Marisa, Thanks, for another tasty, easy recipe. I love these kind of recipes! Also, thanks, for the Cannoli cake recipe! Decadent and delicious! Thinking of you and hoping the fishing is good. Xoxo
Marisa Franca
Hi, Susie!! We have some catching up to do! I thought of you when I made this recipe -- I know how you like your veggies! Hugs to all!!
Priya Srinivasan
This squash spaghetti is so tempting, i have never tried it, beautiful colors on the plate.
Marisa Franca
I bet once you tried it, Priya, you'd want to keep using it. We love spaghetti squash -- so good and versatile.
Veena Azmanov
I must be honest I have never tried shrimp and rosemary combination. So intrigued. Sounds amazing though. I love how super easy this is.
Marisa Franca
Hi, Veena! It is an unusual combination. When you think of rosemary you usually see it with poultry or lamb. But in this recipe, it really works out great.
Jodi @ Create Kids Club
These fresh ingredients look to me like the perfect summertime dinner! I love spaghetti squash and your shrimp addition looks amazing!
Marisa Franca
It is really light, Jodi! Hubby and I have pasta a lot of times with our shrimp but we wanted something light that evening. The taste was so satisfying we didn't miss the carbs.
Lisa DeNunzio
I have never tried spaghetti squash. In fact, I have been loathe to even try whole wheat pasta. After reading your recipe sounds think I will give it a try.
Marisa Franca
Hi, Lisa! If you like veggies you'll love spaghetti squash. We don't buy whole wheat pasta. Hubby absolutely refuses to go there. He is perfectly happy with this recipe. He voted it a keeper.
Julia
This looks like a very healthy and delicious meal! I actually have never used rosemary with shrimp - it's a great idea!
Marisa Franca
Hi, Julia! We think it really turned out great -- we'll use the rosemary again with fish.
Madi
I love spaghetti squash and shrimp! I bet putting them together would be so good!
Marisa Franca
The combination is fantastic, Madi! You'll definitely have to try it.
Elizabeth | Ellie & Elizabeth
I haven't made spaghetti squash in years, so glad for the reminder! I'm about to start the whole 30 diet plan. (Torturous, I tell you!) BUT I think I could eat this! Minus the parmesan, but who's looking, right? Sounds wonderful. Keep them coming!
Marisa Franca
Hi, Elizabeth! I may pull down my volume of the Whole 30 Day Diet plan. I was on a book purge and I may have donated to Good Will thinking there may be someone who really WANTS it. You'll have to keep me informed on your progress or I can just virtually hold your hand when temptation gets too strong. After all, what are friends for??
Daniela Anderson
Shame I can't seem to find spaghetti squash in my local supermarkets, I have seen many recipes with it and looks fabulous. Those shrimps are mouth-watering, the more garlic, the better. Dinner's sorted!
Marisa Franca
What a shame, Daniela! Spaghetti squash is so versatile. It's not in season yet so you may get it in late summer. Wish I could send you one. We have them around all year long.
Christine McMichael
Sauteed shrimp and spaghetti squash is always a good idea! Love the rosemary addition to this dish!
Marisa Franca
Thank you, Christine! The rosemary really gave the dish some zip!! Will be making it again soon!!
PAM
I really like cooking with spaghetti squash. This recipe sounds really tasty! Shrimp are one of my favorite proteins.
Marisa Franca
Hi, Pam! We are fortunate to have a direct line to wild-caught Gulf and Georgia shrimp. It is so tasty and one of our favorite proteins, also!
Dene' V. Alexander
This dish is full of flavor and color - I love shrimp and the flavors you have used and will be adding this to my list of dishes to try!!
Marisa Franca
Hi, Dene'! Let me know how you like it.
Jovina Coughlin
What a great dish Marissa. Looks so good and must make those shrimp real tasty. Enjoy your vacation.
Marisa Franca
Thank you, Jovina! The shrimp were incredible! Do you say shrimp or shrimps for the plural?? I've heard it said many ways and I never know what's correct. ?
Jovina Coughlin
I don't either but I just say shrimp. They have incredible taste here in the south.
Crysta
Oh this is really nice. I love the use of fresh ingredients. Beautiful pictures. Love Rosemary and tomatoes!
Marisa Franca
Thank you, Crysta! I can't believe Hubby went for it since it's considered "low-calorie". He loved it.