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Home / Recipes / Keto Dinners

Shrimp Spaghetti Squash Alfredo with Broccoli

By Lisa MarcAurele · Jul 2, 2020 · 30 Comments

13.7K shares
Jump to Recipe
shrimp spaghetti squash alfredo pinterest image

No need to miss pasta on a low carb eating plan. This shrimp spaghetti squash Alfredo with broccoli is quick and easy to prepare.

Spaghetti Squash Alfredo with Shrimp and Broccoli
Article Index
  • Ingredients for low carb shrimp Alfredo with broccoli
  • Making spaghetti squash Alfredo with shrimp and broccoli
  • Serving the shrimp spaghetti squash alfredo
  • Recipe Variations
  • Shrimp Spaghetti Squash Alfredo Recipe
  • Recipe

Even before going low carb, I was a huge fan of spaghetti squash. It just fascinated me that I could make an easy chicken tetrazzini casserole without using wheat based noodles.

What was even more amazing is that after going low carb, I could still enjoy a Filipino pancit recipe similar to my father's signature dish. I just replaced the standard rice noodles with spaghetti squash.

But the recipe I'm sharing today is something I loved ordering at a popular Italian restaurant my family would often go to. It's a shrimp spaghetti squash Alfredo with broccoli. And the dish is much healthier without the wheat based fettuccine noodles.

I cooked the spaghetti squash in the Instant Pot on high pressure. It's my favorite method and it cooks up pretty fast under pressure. I also read the cooking squash in a pressure cooker breaks down the lectins making it easier to digest these plant proteins. But you can also cook spaghetti squash in a crock pot.

Ingredients for the shrimp spaghetti alfredo recipe

Ingredients for low carb shrimp Alfredo with broccoli

For the sauce, I used my standard low carb Alfredo sauce recipe. It contains the following ingredients:

  • unsalted butter
  • garlic
  • water
  • cream cheese
  • parmesan cheese

For a richer Alfredo sauce, I'll use heavy cream instead of water. But, there's plenty of high fat dairy in the butter and cheeses.

Pan fried shrimp, fresh steamed broccoli, and cooked spaghetti squash is blended into the creamy sauce to complete the dish.

Cooking the shrimp

Making spaghetti squash Alfredo with shrimp and broccoli

You don't need a lot of time to make this simple low carb broccoli shrimp spaghetti squash Alfredo dish. It cooks up quickly in a skillet. I actually made this dish after coming home from a long 12 hour work day.

To make things even easier, I used chopped frozen broccoli. My shrimp was pre-cooked too as it was leftover frozen cocktail shrimp. I just had to remove the tail ends.

The shrimp is cooked in melted butter with garlic in a skillet over medium heat. If raw, the shrimp needs to be cooked until fully pink. I like to sear the shrimp to form a browned crust on the outside.

Creamy alfredo sauce

Once the shrimp is cooked, it's removed from the pan. Next, the remaining butter, water, cream cheese, and parmesan cheese are added to the pan.

Once the butter and cheese melt into the liquid, a creamy sauce is formed. At this point, the pan is removed from the heat and the shrimp, broccoli, and spaghetti squash are stirred in to complete the dish.

Adding shrimp spaghetti squash broccoli

Serving the shrimp spaghetti squash alfredo

The low carb shrimp Alfredo with broccoli can be served on individual serving plates. But I like to make spaghetti squash Alfredo boats by serving it in the squash shells for a prettier presentation.

I like to have extra parmesan cheese to sprinkle on top of the finished dish. And I typically add a tossed salad on the side and some garlic parmesan breadsticks for a restaurant style meal.

After a long day of work, this yummy broccoli shrimp spaghetti squash Alfredo really hit the spot. I even had tons of leftovers to enjoy the rest of the week so I didn't have to cook.

shrimp spaghetti squash alfredo

Recipe Variations

It's easy to change up the dish by swapping out the shrimp for chicken. And the broccoli can be left out or replaced with another low carb vegetable like spinach or kale. Zucchini would also be a good veggie to use when it's in season.

If the vegetable is left out, the color of the dish will be rather bland. So I'd sprinkle some fresh parsley pieces on top. You can also spice up the dish with some Cajun seasoning or add cilantro.

Shrimp Spaghetti Squash Alfredo Recipe

Shrimp spaghetti squash Alfredo on fork

Enjoy this easy and delicious low carb "pasta" dish. And be sure to let us know what you thought of it if you gave the recipe a try.

Want more ways to cook up this veggie noodle? Check out my cheesy broccoli spaghetti squash casserole and my chicken spaghetti squash casserole.

And if you're in the mood for another tasty shrimp recipe, be sure to try my easy shrimp lettuce wraps or crockpot shrimp scampi!

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Spaghetti squash alfredo boat

Shrimp Spaghetti Squash Alfredo with Broccoli

4.43 from 19 votes
No need to miss pasta on a low carb diet with this tasty broccoli shrimp Alfredo. It's made with spaghetti squash noodles.
Prep Time:5 minutes mins
Cook Time:10 minutes mins
Total Time:15 minutes mins
Course: Main Course
Cuisine: Italian
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 296

Video

Ingredients

  • 6 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 pound shrimp peeled and deveined
  • 6 tablespoons water
  • 8 ounces cream cheese
  • ½ cup Parmesan cheese grated
  • 1 pound broccoli chopped (fresh or frozen), steamed
  • Strands from 1 medium roasted spaghetti squash or 2 small
US Customary - Metric

Instructions

  • Heat 2 tablespoons of butter in a skillet over medium heat. Add garlic and saute for one minute.
  • Add shrimp and cook for 2-3 minutes on each side, or until pink. Remove shrimp and keep warm.
  • Add remaining butter, water, cream cheese, and parmesan into pan and stir until well combined. Remove from heat once butter and cream have melted.
  • Stir in shrimp and broccoli.
  • Add in spaghetti squash.
  • Serve with additional Parmesan cheese, if desired.

Notes

For a change of flavor, add in some Cajun seasoning to the shrimp before searing in the pan.
The broccoli can be omitted if desired or replaced with another low carb vegetable. Other veggies that can be used include spinach, kale, and zucchini. 
Garnish the dish with extra parmesan cheese, parsley, and or cilantro.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 209g | Calories: 296 | Carbohydrates: 8.7g | Protein: 19.1g | Fat: 21.2g | Saturated Fat: 12.9g | Cholesterol: 178mg | Sodium: 367mg | Fiber: 1.5g | Sugar: 1.1g

Additional Info

Net Carbs: 7.2 g | % Carbs: 9.7 % | % Protein: 25.8 % | % Fat: 64.5 % | SmartPoints: 11
Values
Array
(
    [serving_size] => 209
    [calories] => 296
    [carbohydrates] => 8.7
    [protein] => 19.1
    [fat] => 21.2
    [saturated_fat] => 12.9
    [cholesterol] => 178
    [sodium] => 367
    [fiber] => 1.5
    [sugar] => 1.1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Post updated in December 2018. Originally published April 2016.

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Reader Interactions

Comments

  1. Patricia Clark

    June 24, 2023 at 4:10 pm

    5 stars
    I have made this 2-3 times. My husband and I love it. Simple and delicious!

    Reply
  2. Corey

    September 07, 2022 at 7:59 pm

    5 stars
    Hands down this recipe is the bomb! It was so good I got into my car. Drove 45 miles and slapped my mamma! I went with Creo seasoning on the shrimp! Much love and Thank you!

    Reply
  3. Brenna

    October 11, 2021 at 10:40 pm

    OMGosh, super Monday night delight! Easy and delish!! I used fresh shrimp and broccoli, but I tried dried spaghetti squash from Solely. Worked out great! Thanks for starting my week out deliciously!

    Reply
  4. Helene Bahnman

    June 26, 2021 at 3:54 pm

    5 stars
    very tasty recipe, I used frozen, cooked shrimp. I added a slice of chopped red pepper and a few grape tomatoes to the sauce. We ate it without any noodles or pasta, just a tossed green salad.

    Reply
  5. Lizanne kikstra

    April 02, 2020 at 12:33 am

    5 stars
    Excellent but very rich.

    Reply
  6. Judy

    January 15, 2020 at 6:36 pm

    The nutritional values reflect one serving? And the recipe serves 8 people? That would amount to no more than a very small side dish. Medium shrimp are bite size when cooked and run 24 shrimp per pound. I don’t think 3 shrimp make a meal. It is very tasty but not enough to serve 8 people.

    Reply
  7. Ann from NM

    September 18, 2019 at 8:59 pm

    Made this today and WOW! On my top 10 list for sure. Thnx

    Reply
  8. Stan

    September 17, 2019 at 11:49 am

    New to low carb but enjoying the variety I find. I make my own greek yogurt and yogurt cheese. I will try these to make the sauce. I can never leave a recipe as is but thank you for this.

    Reply
  9. Kim

    June 16, 2019 at 9:56 pm

    5 stars
    I love it, my 5 year old loves it, she even eats the broccoli!

    Reply
  10. Mimi

    March 08, 2019 at 4:54 pm

    5 stars
    Lisa,
    Thank you for this wonderful recipe! It’s very flavorful, creamy and just delicious. I added 6 tablespoons of heavy whipping cream instead of the water And a bag of baby scallops.. My whole family loved it. I highly recommend it!

    Reply
  11. Pamela

    December 20, 2018 at 9:11 am

    How do i unsubscribe from this and all youtr affiliates?

    Reply
    • Lisa MarcAurele

      December 20, 2018 at 9:17 am

      There is an unsubscribe button located at the bottom of every email. If it's a push notification, you'll need to unsubscribe from the device you subscribed from using the directions at https://blog.pushengage.com/how-to-unsubscribe-from-chrome-push-notifications-in-3-easy-steps/ (I'm also working on putting together a page to make it easier to unsubscribe)

      Reply
  12. Debra Carmody

    October 18, 2018 at 5:32 pm

    so if you have a cup of this how much would the protein and other things be?

    Reply
    • Lisa

      October 20, 2018 at 6:30 am

      The nutritional data is based on 8 servings so you can adjust accordingly.

      Reply
  13. Jenny

    June 13, 2018 at 10:48 am

    5 stars
    I made this last night and it was amazing. I'm just finishing my first month on Keto and was getting tired of the same things. This was a delicious treat! Thank you for the recipe!

    Reply
    • Lisa

      June 13, 2018 at 11:35 am

      You're welcome Jenny. I'm glad it helped you change things up.

      Reply
  14. Lisa

    January 22, 2018 at 1:06 pm

    5 stars
    This recipe was phenomenal. I will definitely make this again. Thank you for posting.

    Reply
  15. Lisa Maraschiello

    November 04, 2017 at 7:27 pm

    5 stars
    This was amazing!! I will be making this weekly!! Now i can have my favorite meal -alfredo without the guilt!! Thank so much for his!! Delicious re ipe!!

    Reply
    • Lisa

      November 05, 2017 at 1:25 am

      My pleasure! Glad it's a favorite for you.

      Reply
    • Mike haber

      January 01, 2019 at 9:54 pm

      Can't wait to try it

      Reply
  16. Debora Rittenburg

    September 24, 2017 at 9:44 pm

    4 stars
    Your alfredo base is amazing! I did my own thing with your basic recipe, adding onions, green/red bell peppers, a little salt, pepper and oregano. I love garlic, but it doesn't love me, so cut back one clove. Oh, and thinned it out just a smidge with heavy cream. So rich! I just couldn't get my base right until I tried yours. Thank you for sharing!

    Reply
    • Lisa

      September 25, 2017 at 6:20 am

      Thanks for sharing your add-ins Debora. It sounds even better!

      Reply
  17. Ronda

    July 31, 2017 at 7:03 pm

    4 stars
    This recipe was fast, easy and oh so yummy. The crab version sounds delicious too! Thanks....

    Reply
    • Lisa

      August 01, 2017 at 6:25 am

      Glad you enjoyed it. We love using lobster too.

      Reply
  18. Caitlin

    September 22, 2016 at 7:26 pm

    So I made this, sort of. I didn't have shrimp so I used crab. I didn't have broccoli so I used asparagus.... It is delicious. The crab makes it very rich. I can only eat a small dish at a time - which is good! I'm freezing it. I'll heat it up for small, quick meals!

    Reply
    • Lisa

      September 23, 2016 at 3:44 am

      I love crab and asparagus! Sounds delicious!

      Reply
  19. Angelle

    July 04, 2016 at 2:49 pm

    I'm surprised there are no other comments on this recipe! Just made it today to bring to family's 4th of July gathering. This is my first time cooking spaghetti squash, and will be the family's first time eating it! I did add more seasoning--finely chopped onion, bell pepper, celery mix, basil, italian seasoning, and lots of creole seasoning (I'm in New Orleans!). I think it is excellent and can't wait to try different meats and veggies with it. I'm determined to have my family also enjoy my low-carb cooking, so we'll see what they think shortly. Thanks for a great recipe...I'm loving your blog!

    Reply
    • Lisa

      July 04, 2016 at 5:27 pm

      Love the additions! I may have to try it.

      Reply
      • Angelle

        July 05, 2016 at 1:13 am

        It was a big hit at the party! Everyone enjoyed it. Thanks again 🙂

      • Lisa

        July 05, 2016 at 5:03 am

        Awesome! 🙂

4.43 from 19 votes (8 ratings without comment)

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