Shrimp Spaghetti Squash Alfredo

This creamy Shrimp Spaghetti Squash Alfredo with Broccoli lets you enjoy all the comfort of a traditional Alfredo dish with none of the carb-heavy pasta. The subtle sweetness of roasted spaghetti squash works beautifully with tender shrimp and crisp broccoli, tossed in a rich and cheesy sauce that tastes far more decadent than it actually is. It is a weeknight dinner that feels restaurant-worthy but comes together so fast you barely notice time pass.

When I found myself missing pasta nights after going low carb this recipe became my go-to. I served it for my family one busy weeknight and everyone scraped their bowls clean.

Ingredients

• Unsalted butter: for a rich base and to keep the sauce silky use high-quality butter for the best flavor
• Fresh garlic cloves: they add layers of depth and aroma always choose firm unbruised bulbs
• Shrimp peeled and deveined: these cook up quickly and add a sweet brininess choose wild-caught or good-quality frozen shrimp for best results
• Cream cheese: this forms the sauce’s creamy backbone and helps keep it low in carbs use full-fat for extra richness
• Parmesan cheese: brings in a salty nutty flavor fresh grated melts better than pre-shredded
• Broccoli chopped: fresh or frozen both work for texture and extra fiber steam until just tender for the brightest green
• Spaghetti squash strands: roasted beforehand for a noodle-like texture look for firm medium squash with an even golden hue

Step-by-Step Instructions

Sauté the Aromatics:

Melt two tablespoons of unsalted butter in a large skillet on medium heat. Add minced garlic and cook for one minute until fragrant and just starting to turn golden. The garlic forms a base that infuses the whole dish with warmth.

Cook the Shrimp:

Add the shrimp in a single layer. Sear for about two to three minutes on each side until they turn pink and opaque. Take care not to overcook or the shrimp can become rubbery. Remove shrimp from the skillet and set aside somewhere warm to keep them tender.

Make the Alfredo Sauce:

Add the rest of the butter to the skillet followed by water cream cheese and parmesan. Stir continually over medium-low heat until the cream cheese melts and everything blends to a smooth sauce. The goal is a glossy thickened sauce just when it coats the back of your spoon.

Combine with Veggies:

Take the skillet off the heat. Fold in the cooked shrimp and steamed broccoli. Stir gently so everything gets coated in the Alfredo sauce but nothing falls apart.

Add the Spaghetti Squash:

Add in the roasted spaghetti squash strands. Toss until well mixed so each strand gets its share of sauce. Taste for seasoning and add more parmesan on top if you like extra cheesiness.

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Broccoli is my favorite ingredient here because its bright color and slightly bitter crunch cut through the richness so well. I once made this with my daughter after coming home from soccer practice and she declared it her new favorite dinner.

Storage tips

Leftovers keep beautifully in the fridge for up to three days. Store in an airtight container. When reheating use gentle heat on the stove with a splash of water to loosen the sauce. Avoid microwaving the shrimp too long to keep them tender.

Ingredient substitutions

If you do not have shrimp use cooked diced chicken breast instead. You can swap broccoli for spinach or kale or toss in some sautéed zucchini. For a dairy free alternative try coconut cream cheese and nutritional yeast in place of parmesan.

Serving suggestions

Dish this up family style with extra parmesan at the table. Add a sprinkle of chopped parsley or cilantro for freshness. A crisp green salad with lemon vinaigrette works as a great side dish to keep the meal light.

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Cultural context

Spaghetti squash Alfredo is a playful riff on the Italian classic fettuccine Alfredo. Using squash instead of pasta is common in low carb and gluten free cooking and adds its own sweet flavor. Pairing with shrimp and broccoli creates a full balanced meal.

Recipe FAQs

→ Can I use frozen broccoli?

Yes, both fresh and frozen broccoli work well in this dish. Just steam or cook until tender before adding.

→ How do I prevent shrimp from overcooking?

Sauté shrimp until they turn pink and firm, usually 2-3 minutes per side. Remove promptly to keep them tender.

→ What can I use instead of spaghetti squash?

For a similar texture, try zucchini noodles or spiralized summer squash as an alternative base.

→ Is the cream cheese necessary?

Cream cheese helps create a creamy sauce. Greek yogurt or mascarpone can work as substitutes if preferred.

→ How can I add more flavor?

Sprinkle Cajun seasoning on the shrimp, or finish with fresh herbs like parsley or cilantro for extra zest.

→ Can I prepare this dish in advance?

It's best served fresh, but you can prep the squash and broccoli ahead. Reheat gently to maintain texture.