If you are craving a dish that’s bursting with vibrant flavors and healthy goodness, look no further than this Spicy Pesto Shrimp with Roasted Spaghetti Squash Recipe. It perfectly balances the sweetness of tender shrimp with a kick of chili pepper flakes, all coated in creamy, aromatic pesto and nestled on delicate strands of roasted spaghetti squash. This meal is not just a feast for your taste buds but also a light, nourishing option that is easy to prepare and sure to impress anyone at your table.

Ingredients You'll Need

A white bowl filled with yellow cooked pasta sits at the top left of the image, next to a small glass bowl of green pesto and fresh green basil leaves arranged to the right. Below these, four more small glass bowls are placed on a white marbled surface: a small amount of clear liquid in the left bowl, golden olive oil next to it, bright red grape tomatoes in a white bowl below, a white bowl containing raw gray shrimp to the right, and a small bowl of red chili flakes to the far right. The setup is bright and fresh with clear separation between each ingredient, all on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to this dish’s success. Each component brings its own magic—whether it’s the natural sweetness and stringy texture of the roasted squash, the bold zest from the chili flakes, or the earthy richness of the mushrooms, everything complements the spicy pesto shrimp beautifully.

2 small spaghetti squash (halved + seeded): Provides a low-carb, delicious base that mimics pasta strands.

3 tablespoons olive oil (divided): Used for roasting and sautéing, it adds smoothness and depth.
Salt and pepper (to taste): Simple seasonings that enhance every flavor.
1 pound wild shrimp (peeled + deveined): The star protein that cooks quickly and soaks up the spices.

¼ heaping teaspoon chili pepper flakes: Brings the spicy punch that livens up the dish.
8 ounces white mushrooms (sliced): Adds earthiness and a meaty texture for heartiness.
3 large cloves garlic (minced): Gives a pungent aroma that pairs perfectly with pesto.

⅓ cup pesto: This herbaceous, garlicky sauce ties everything together beautifully.
½ cup low sodium vegetable broth (or chicken broth): Adds moisture and depth to the sautéed ingredients.
Grated parmesan cheese (for serving): Offers a salty, creamy finish on top of the assembled dish.

How to Make Spicy Pesto Shrimp with Roasted Spaghetti Squash Recipe

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400° F. Slice the spaghetti squash in half lengthwise and scoop out all the seeds with a spoon—don’t rush this part as you want clean, neat halves. Brush each cut side lightly with 1 tablespoon of olive oil, then season generously with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet. Roast for about 45 minutes, or until the squash strands are tender but still have a slight bite. This slow roasting intensifies the squash’s natural sweetness and gives you those perfect spaghetti-like strands.

Step 2: Prepare the Shrimp

While the squash roasts, toss the peeled and deveined shrimp in a bowl with 1 tablespoon of olive oil, a pinch of salt, and the chili pepper flakes. These flakes are what give the shrimp their exciting spicy edge. Heat a large skillet over medium-high heat and cook the shrimp for just about one minute per side—shrimp cook fast and you want to keep them tender and juicy. Remove the shrimp from the pan promptly to avoid overcooking, which can make them rubbery.

Step 3: Sauté Mushrooms and Garlic

In the same skillet, add the remaining tablespoon of olive oil and toss in the sliced mushrooms. Sauté for 2 to 3 minutes, stirring occasionally until they soften and release their earthy flavor. Season with a bit of salt and pepper to balance their natural moisture. Add the minced garlic for the last 30 seconds, allowing it to become fragrant without burning. Garlic adds that irresistible depth that complements both the shrimp and the pesto.

Step 4: Combine Everything with Pesto and Broth

Return the shrimp to the skillet and pour in the pesto along with the vegetable broth. Stir gently but thoroughly so each strand of shrimp and mushroom is coated in that luxurious green sauce. The broth loosens the pesto just enough to create a silky texture, and warming through for a few minutes lets all the flavors meld beautifully. Remove from heat, ready to combine with your roasted spaghetti squash.

Step 5: Serve Over Roasted Squash

Using a fork, scrape the inside of each spaghetti squash half to create those delicate strands that resemble pasta. Plate generous portions of the squash, then spoon the spicy pesto shrimp mixture evenly on top. Finish with a sprinkle of grated parmesan cheese for a savory, creamy touch that makes every bite magical.

How to Serve Spicy Pesto Shrimp with Roasted Spaghetti Squash Recipe

A close-up of a white plate with one large shrimp covered in a green herb sauce with red chili flakes on top, resting on a bed of cooked spaghetti squash strands. Surrounding the shrimp are several sautéed mushroom slices also topped with the same green sauce, creating a rich, shiny texture. The spaghetti squash underneath is yellow and tangled, visible beneath the shrimp and mushrooms. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping this dish with freshly grated parmesan cheese adds a luscious, salty finish that melts beautifully into the warm pesto and shrimp. For an extra pop of freshness, try a handful of torn fresh basil leaves or a light drizzle of lemon juice to brighten the flavors and add a vibrant contrast.

Side Dishes

Keep your sides light and complementary. A crisp green salad with a zesty vinaigrette or roasted asparagus with a squeeze of lemon would elevate the meal without overpowering the star ingredients. You could also serve some garlic bread on the side if you want a comforting, carb-rich accompaniment.

Creative Ways to Present

For an elegant dinner, serve the shrimp and squash in the roasted squash shells themselves — it creates a beautiful rustic presentation that doubles as your serving bowl. Alternatively, spoon the shrimp mixture onto a bed of baby spinach or arugula for added texture and color contrast that makes your plate pop.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer the pesto shrimp and spaghetti squash to an airtight container and store in the fridge for up to 3 days. This dish holds up well and the flavors even intensify as it rests, making for an easy next-day meal.

Freezing

You can freeze the shrimp mixture separately in freezer-safe containers for up to 2 months. The spaghetti squash itself doesn’t freeze as well due to its watery texture, so it’s best to prepare fresh squash after thawing the shrimp portion.

Reheating

To reheat, gently warm the shrimp mixture in a skillet over low heat, stirring occasionally to keep it from drying out. Warm the spaghetti squash in the microwave or oven separately, then combine just before serving to maintain the squash’s delicate texture.

FAQs

Can I use regular pasta instead of spaghetti squash?

Absolutely! While spaghetti squash is a fantastic low-carb alternative with a unique texture, you can swap in any pasta you like and still enjoy the awesome flavors of the spicy pesto shrimp.

How spicy is this dish?

The heat mainly comes from the chili pepper flakes and can be adjusted to your liking. Start with the recommended amount, then add more if you love a stronger kick or reduce it if you prefer mild flavors.

Is wild shrimp necessary, or can I use farmed shrimp?

Wild shrimp tend to have a cleaner flavor and firmer texture, but farmed shrimp will work perfectly fine for this recipe if that’s what you have available.

Can I make the pesto from scratch?

Definitely! Homemade pesto will elevate this dish even more with fresh basil, garlic, pine nuts, and good quality parmesan. But jarred pesto is a fantastic, time-saving shortcut that still delivers great flavor.

What if I’m not a fan of mushrooms?

You can omit the mushrooms or substitute them with sautéed zucchini, bell peppers, or even spinach for an equally delicious and colorful dish.

Final Thoughts

This Spicy Pesto Shrimp with Roasted Spaghetti Squash Recipe has quickly become one of my favorite weeknight dinners because it’s flavorful, satisfying, and surprisingly simple to prepare. Whether you’re feeding family or impressing friends, it offers that perfect balance of spice, herbaceousness, and wholesome goodness. Go ahead and give it a try — your taste buds will thank you!

Spicy Pesto Shrimp with Roasted Spaghetti Squash Recipe

Ingredients You'll Need