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Lighten up your shrimp scampi with this slow cooker version. This easy shrimp scampi recipe is served with spaghetti squash and cooked all in one pot.

Slow Cooker Shrimp Scampi with Spaghetti Squash (Low-Carb, Paleo, Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

  • 23 lb spaghetti squash, cut in half crosswise
  • 1 lb shrimp
  • 32 ounces, low-sodium broth (vegetable or chicken)
  • Juice of 1 lemon
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup ghee, melted

Instructions

  1. Add broth, lemon juice, onion, garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to mix well.
  2. Cut spaghetti squash in half, crosswise. Scoop out the seeds.  Add the spaghetti squash the slow cooker, hole side down.
  3. Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
  4. Carefully remove the spaghetti squash from the slow cooker, it will be hot. Add shrimp and cook an additional 10-20 minutes or until pink.

To serve:

Using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Top with shrimp and scampi sauce.


Notes

To remove the spaghetti squash from the slow cooker, I suggest you use oven mitts or tongs.