Homemade Shrimp Scampi pairs shrimp with tomatoes, lemon juice, and seasonings for a light and flavorful dish. I like to serve it with roasted spaghetti squash as a low-carb substitute for pasta for a light meal.
Making shrimp scampi is a dish many people think is a complicated restaurant dish, but it’s very easy to make at home. Even better, making it yourself means you can make it to your tastes. My shrimp scampi recipe is a light and easy-to-make meal that is a lot lighter than what you get at a restaurant.
What is shrimp scampi?
A traditional scampi recipe is an Italian dish made with langoustines (or “scampi,” as they are called in Italian). They are a type of crustacean cooked in garlic and butter.
Shrimp scampi in the US is definitely Americanized and uses shrimp for langoustines since they are easier to find. So, that’s how it gets the “shrimp scampi” name even though it doesn’t have any langoustines in the dish. You can also omit the shrimp and use large prawns to make prawn scampi.
My version is lighter than what you might get at a restaurant. I skip the butter to keep it light and use pantry spices to keep the recipe easy to prep.
The dish is often served with pasta but can be served in other ways. For this recipe, I’ve paired the shrimp with spaghetti squash for a lower-carb version. I’m also sharing other ways to serve this simple dish – there are a lot of options.
Table of Contents
What ingredients do you need?
- Halved cherry tomatoes
- Red pepper flakes
- Lemon juice
- Italian seasoning
- Onion powder
- Salt and pepper
- Olive oil
- Frozen shrimp
- Shredded Parmesan cheese
How do you make shrimp scampi?
Place the tomatoes, red pepper flakes, lemon juice, Italian seasoning, onion powder, salt, and pepper in a large pan. Cook them over medium heat for three to four minutes.
Heat some olive oil in a separate large skillet over medium heat. Once it’s hot, add the shrimp and cook them in an even layer until they are opaque and pink.
Add the cooked shrimp to the pan with the tomatoes and stir to combine. For each serving, sprinkle the Parmesan cheese over the top.
How do you serve it?
There are quite a few ways to serve shrimp scampi.
- For this dish, I like to serve it with roasted spaghetti squash as a low-carb side dish. I’ve included the instructions for cooking the squash in this recipe.
- You can also serve shrimp scampi with cooked pasta. Angel hair pasta works well with it.
- Or, serve it as it is and add some toasted garlic bread on the side to soak up the sauce.
- It’s also delicious served with cooked white rice or brown rice.
Light and fresh this easy shrimp scampi is a lot better for you than the restaurant versions made with lots of butter. I love it because it’s easy enough for a weeknight – I hope you give it a try!
More Healthy Alternatives You’ll Enjoy
- WW Ground Turkey and Butternut Squash Saute
- Zucchini Noodles with Meat Sauce
- Impossible Cheeseburger Pie
Shrimp Scampi Recipe
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 ¾ pounds frozen shrimp peeled, deveined and tails removed
- 1 cup cherry tomatoes halved
- ¼ cup parmesan cheese shredded
- 1 teaspoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Preheat oven to 400°F. Cut squash in half and remove seeds with a spoon. Rub squash with one tablespoon olive oil. Place squash on cooking sheet with the cleaned side facing up. Bake for 20-30 minutes. Squash should be tender, and it should be easy to pull a fork through it. Scrape out squash with a fork and measure 5 cups.
- In a large skillet over medium heat add tomatoes, red pepper flakes, lemon juice, onion powder, salt and pepper. Combine well and cook for 3-4 minutes.
- In a separate skillet, heat 1 teaspoon olive oil to medium heat. Cook shrimp until they turn pink. About 2 minutes per side. Turn off heat.
- Add spaghetti squash and shrimp to the tomato sauce mixture and stir in until heated through (1-2 minutes). Remove from heat and serve. Put one tablespoon of parmesan cheese on each serving.
This shrimp dish served over spaghetti squash is the ultimate low-carb, delicious pasta dish. It’s one of my favorites!