Pesto Spaghetti Squash with Sauted Shrimp
Bright, fragrant, and surprisingly simple, this Pesto Spaghetti Squash with Sauted Shrimp is the kind of weeknight dinner that feels special without demanding hours in the kitchen. It pairs tender, fork-scraped strands of roasted spaghetti squash with a zesty, herb-forward pesto and plump, garlicky shrimp. The result is a light, satisfying plate that’s great for warm evenings, meal prep, or a casual dinner party.
This recipe is written so you can flow through the steps easily—roast the squash, prep the pesto, quick-sauté the shrimp, and assemble. The pesto clings to the squash strands and the shrimp add a touch of richness and protein that makes this dish complete.
Why you’ll love this dish
- Fast enough for a weeknight but pretty enough for guests.
- Gluten-free and grain-free naturally, with a bright herb sauce.
- Mix-and-match friendly: double the pesto for leftovers, or add lightly toasted pine nuts for crunch.
Ingredients
Serves 4
- 1 medium spaghetti squash (about 2 to 3 pounds)
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil, plus more as needed
- Salt and black pepper, to taste
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts (toasted if desired)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup olive oil (for pesto)
- Optional: red pepper flakes, for a touch of heat
Prep tips
Choose a spaghetti squash that feels heavy for its size and has a firm skin. Fresh basil makes the pesto bright—if your basil is slightly soft, give the leaves a quick rinse and pat dry before using. Toasting the nuts for the pesto adds depth; do this in a small dry skillet over medium heat until fragrant, about 3 to 4 minutes, stirring constantly.
Step-by-step Directions
Below are clear, rewritten directions based on the ingredient list and original ordering. Follow these steps in order to produce consistent results.
- Preheat and prepare the squash. Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each half. Lightly brush the cut sides with about 1 tablespoon olive oil, then season with a pinch of salt and black pepper.
- Roast the squash. Place the squash halves cut-side down on a baking sheet lined with parchment or foil. Roast in the preheated oven for 35 to 45 minutes, until the flesh is tender and easily comes away in spaghetti-like strands when scraped with a fork. Oven times vary depending on squash size, so check for doneness at 35 minutes.
- Make the pesto. While the squash roasts, prepare the pesto. In a food processor combine 1 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts or walnuts, 2 cloves garlic, and 2 tablespoons lemon juice. Pulse until the ingredients are roughly chopped. With the processor running, drizzle in 1/4 cup olive oil until the mixture becomes a smooth, spreadable sauce. Taste and season with salt and black pepper as needed. If you like heat, add a pinch of red pepper flakes and pulse once to combine.
- Prepare the shrimp. Pat the 1 pound raw shrimp dry with paper towels. Season the shrimp lightly on both sides with salt and black pepper. If your shrimp are larger, you can halve them for quicker cooking and easier eating.
- Sauté the shrimp. Heat a medium skillet over medium-high heat and add a small drizzle of olive oil. When the oil is shimmering, add the seasoned shrimp in a single layer. Cook the shrimp, undisturbed, for about 1 to 2 minutes until the underside is opaque and slightly golden. Flip the shrimp and cook an additional 1 to 2 minutes, until they are pink, firm, and cooked through. Remove from heat and set aside.
- Scrape the squash into strands. When the roasted squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands directly onto a large serving platter or into a mixing bowl. Discard the skins.
- Toss spaghetti squash with pesto. Spoon the prepared pesto over the warm squash strands. Use tongs or two forks to gently toss until the squash is evenly coated with the pesto. Taste and add more salt, pepper, or lemon juice if desired.
- Top with shrimp and serve. Arrange the sautéed shrimp on top of the pesto-coated spaghetti squash. Finish with an extra sprinkle of grated Parmesan, a drizzle of olive oil, or a few cracked red pepper flakes if you like a little heat. Serve immediately.
Serving suggestions
This Pesto Spaghetti Squash with Sauted Shrimp is lovely on its own, or serve it alongside a crisp green salad and crusty bread. For a heartier meal, add roasted vegetables like cherry tomatoes or zucchini. Leftovers keep well for 2 days in an airtight container—reheat gently in a skillet to preserve texture.
Variations and swaps
- Nut-free: Replace the pine nuts or walnuts with 2 tablespoons of sunflower seeds in the pesto.
- Cheese-free: Omit Parmesan and add 2 tablespoons of nutritional yeast for a cheesy flavor.
- More protein: Add cooked chickpeas or pan-seared chicken breast pieces instead of shrimp.
- Extra green: Stir in a handful of baby spinach when tossing the squash and pesto so it wilts slightly from the heat.
Make-ahead notes
You can roast the spaghetti squash and prepare the pesto up to 2 days ahead. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the squash gently, toss with pesto, and sauté the shrimp for a fresh, fast finish.
Final thoughts
This Pesto Spaghetti Squash with Sauted Shrimp hits all the right notes: herby, bright, and satisfying. The technique is straightforward, and once you’ve roasted the squash and pulsed together the pesto, the shrimp come together in minutes. It’s a recipe that feels thoughtful without the fuss—perfect for when you want something fresh and flavorful on the table.
Pesto Spaghetti Squash with Sauted Shrimp
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of pepper.
- Place squash cut-side down on a baking sheet and roast until tender, about 35–40 minutes; allow to cool slightly.
- While the squash roasts, pat the shrimp dry and season with the remaining 1/4 teaspoon salt and 1/8–1/4 teaspoon pepper.
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Sauté shrimp 1–2 minutes per side until opaque and cooked through; remove from heat.
- Use a fork to scrape the roasted squash flesh into strands into a mixing bowl. Add 1/2 cup pesto and toss to coat evenly.
- Toss the cooked shrimp into the pesto-coated spaghetti squash. Adjust seasoning with salt and pepper if needed, and squeeze lemon over top if using.
- Serve warm, dividing among 4 plates.
Notes
- Roast the squash cut-side down for more even cooking.
- Buy shrimp already peeled to save prep time.
- Use warm squash so pesto coats evenly.
- Adjust pesto amount to taste.
