This Spaghetti Squash Primavera with Shrimp is a fresh and flavorful dinner that's easy enough for a busy weeknight. Tender shrimp, asparagus, tomatoes, garlic, and basil are tossed with white wine, lemon, and Parmesan, then served over strands of roasted spaghetti squash. Cook the squash ahead of time and the rest comes together quickly for an easy dinner filled with colorful vegetables.
Why You'll Love This Recipe
If you're looking for an easy dinner that feels fresh and satisfying without being heavy, this shrimp and spaghetti squash dish fits the bill. Here are just a few reasons you'll love it.
- Simple ingredients. Fresh vegetables, shrimp, Parmesan, and a few everyday ingredients are all you need.
- Easy to make. The squash roasts in the oven while the shrimp and vegetables come together quickly in one skillet.
- Fresh and flavorful. Garlic, basil, lemon, Parmesan, and white wine add plenty of flavor without a heavy sauce.
- Veggie-packed. Spaghetti squash, asparagus, tomatoes, and onion put plenty of colorful vegetables into one meal.
- A lighter alternative to pasta. Tender strands of spaghetti squash take the place of traditional pasta for a vegetable-forward, low-carb dinner.
- Great for summer. Fresh tomatoes, asparagus, basil, lemon, and shrimp create a light and colorful meal that's just right for warm weather.
Ingredients and Their Role in the Dish
Fresh vegetables and a handful of simple ingredients come together to make this primavera spaghetti squash colorful, flavorful, and satisfying.
- Spaghetti squash - Roasts into tender, noodle-like strands that make the base of the dish.
- Shrimp - Cooks quickly and adds protein to turn the vegetable primavera into a satisfying main dish.
- Olive oil - Helps roast the squash and sauté the vegetables and shrimp.
- Sweet onion - Adds mild sweetness and savory flavor.
- Garlic - Brings plenty of aromatic flavor to the shrimp and vegetables.
- Asparagus - Adds fresh flavor, bright color, and a slightly crisp texture.
- Tomatoes - Bring juicy sweetness and color to the dish.
- Dry white wine - Adds acidity and depth to the shrimp and vegetables.
- Lemon juice - Brightens all the fresh flavors.
- Fresh basil - Adds a fragrant finishing touch that pairs beautifully with the tomatoes.
- Parmesan cheese - Adds salty, nutty richness and helps bring all the flavors together.
- Salt and black pepper - Enhance and balance the other ingredients.
- Garnishes - Fresh basil, lemon slices, and additional Parmesan make a simple and flavorful finishing touch.
Ingredient Notes
This recipe is very flexible, but a few ingredient choices can make preparing it even easier.
Shrimp
Medium or large shrimp work well for this recipe. Buying shrimp that are already peeled and deveined saves prep time and makes this an even easier weeknight meal.
Fresh or frozen shrimp will both work. Thaw frozen shrimp completely and pat them dry with paper towels before cooking so they sauté instead of steaming.
Spaghetti Squash
Look for a spaghetti squash that's firm, heavy for its size, and free of cracks or soft spots. A large squash works well and will give the perfect amount for 4 servings. If there's extra, save it for another meal.
White Wine
Choose a dry white wine that you also enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can change the flavor of the finished dish.
If you'd rather cook without wine, substitute chicken or vegetable broth.
How to Make Shrimp Primavera with Spaghetti Squash
Making this spaghetti squash primavera recipe is easier than it might look. The squash takes the longest, but most of that time is hands-off. Once it's roasted, the shrimp and vegetables come together quickly in one skillet. Here's what to do:
Prepare the Spaghetti Squash
Pro Tip: A spaghetti squash is very hard. To make cutting it in half easier, pierce it a few times with a knife then place it in the microwave. Cook on high for 5 minutes. Let it cool slightly before proceeding.
- Slice the spaghetti squash in half from top to bottom. Remove the seeds and pulp with a large spoon.
- Spread 3 tablespoons of olive oil over flesh and rub it in.
- Season with 1 teaspoon salt and ½ teaspoon pepper.
- Place cut-side down on a baking sheet. You can line the baking sheet with foil for easier cleanup.
- Bake at 375°F for 40 minutes.
- Remove from the oven and let cool slightly, then shred the flesh with a fork. Voila - instant spaghetti!
Make the Shrimp Primavera
The shrimp primavera part is even simpler. Just one large skillet, a little oil and less than 10 minutes cooking and it's done.
- Using a very large skillet, sauté the onions in 2 tablespoons of oil over medium-high heat for 2-4 minutes or until softened. Add the garlic in the last minute.
- Toss in the shrimp and asparagus and cook for another 1-2 minutes, turning halfway through. The size of your shrimp will determine the cooking time.
- The shrimp will turn pink and curl into a C-shape when done.
- Add the tomatoes, white wine and lemon juice. Cook for another minute to warm the tomatoes.
- Add Parmesan cheese and 1 teaspoon salt & ¾ teaspoon pepper, or to taste.
- Stir and serve.
Divide spaghetti squash between serving bowls. Top with shrimp primavera and be sure to include some of the wine sauce. Garnish with additional Parmesan cheese and a basil sprig. You can also add a lemon wedge or slice on the side if desired. Now enjoy all the fresh flavors of the season!
Make Ahead for an Easy Weeknight Dinner
The easiest way to turn this into a quick weeknight meal is to roast the spaghetti squash ahead of time. Once cooked and shredded, store it in an airtight container in the refrigerator for up to 4 days. When you're ready for dinner, simply reheat the amount you need while you cook the shrimp and vegetables.
You can also chop the onion and asparagus ahead of time and keep them refrigerated in separate airtight containers. With most of the prep already done, the shrimp primavera itself takes only minutes to cook.
And don't toss that extra spaghetti squash! Use it as a simple side dish or save it as the base for another easy lunch or dinner later in the week.
Recipe Tips for Success
This easy shrimp primavera comes together quickly once the spaghetti squash is ready. Keep these simple tips in mind for tender shrimp, perfectly cooked vegetables, and the best flavor.
- Don't overcook the spaghetti squash. Roast it just until you can easily pull the flesh into strands with a fork. Overcooked squash can become soft and watery.
- Pat the shrimp dry. Removing excess moisture helps the shrimp sauté rather than steam.
- Cut the asparagus evenly. Keep the pieces about the same size so they cook at the same rate.
- Watch the shrimp closely. Shrimp cooks quickly and can become rubbery when overcooked. It's done when the flesh turns opaque and the shrimp curls into a loose C shape.
- Add the tomatoes near the end. You want them warmed and slightly softened while still holding their shape.
- Use freshly grated Parmesan. It melts more smoothly and gives the dish the best flavor.
- Save the extra spaghetti squash. Refrigerate leftover cooked squash and use it for another lunch or dinner during the week. It's an easy way to get a head start on another meal.
Recipe Variations to Make It Your Own
This Spaghetti Squash Primavera with Shrimp is easy to change according to what's in season, what you have on hand, or simply what you're craving.
- Shrimp: Substitute cooked chicken, salmon, or scallops.
- Vegetarian: Leave out the shrimp and add chickpeas or white beans for a meatless meal.
- Vegetables: Try zucchini, yellow squash, bell peppers, broccoli, spinach, mushrooms, peas, or green beans. It's also a great way to use vegetables you already have in the refrigerator.
- Tomatoes: Replace the larger tomatoes with halved cherry or grape tomatoes.
- White wine: Substitute chicken or vegetable broth for an alcohol-free version.
- Herbs: Use fresh parsley or oregano instead of the basil, or combine several fresh herbs.
- Cheese: Replace the Parmesan with Pecorino Romano for a sharper, saltier flavor.
- Spicy: Add a pinch of crushed red pepper flakes along with the garlic.
- Extra lemony: Add fresh lemon zest along with the lemon juice for an extra burst of citrus flavor.
- Traditional pasta: Swap the spaghetti squash for spaghetti, linguine, or angel hair pasta for a more traditional shrimp primavera.
How to Store, Freeze, and Reheat
If you know you'll have leftovers, store the spaghetti squash separately from the shrimp and vegetables when possible. This keeps the squash from absorbing the liquid and becoming too soft.
Storing: Let the leftovers cool, then transfer them to airtight containers and refrigerate for up to 3 days.
Freezing: Freezing the completed dish isn't recommended. Spaghetti squash can release excess water after freezing and thawing, the fresh vegetables can become mushy, and the shrimp may become tough when reheated.
Reheating: Gently warm the shrimp and vegetables in a skillet over medium-low heat just until heated through. Warm the spaghetti squash separately in a skillet or microwave, then combine before serving. Avoid overheating the shrimp since it can quickly become rubbery.
Have questions?
Scroll down below the recipe card to find frequently asked questions about shrimp primavera and this recipe.
More Shrimp Recipes
Shrimp is perfect for lighter meals because it cooks quickly and pairs well with everything from fresh vegetables to bright citrus and bold seasonings. Here are a few more easy shrimp dinners to try.
- Air Fryer Shrimp are quick, juicy, and perfect when you need dinner in a hurry.
- Cajun Grilled Shrimp have plenty of bold, spicy flavor and are perfect for summer grilling.
- Grilled Shrimp Foil Packets combine shrimp and vegetables in an easy all-in-one dinner.
- Sheet Pan Shrimp Boil gives you all the flavors of a classic shrimp boil with easy sheet pan preparation.
- Shrimp Scampi combines tender shrimp with garlic, butter, lemon, and wine for a quick and flavorful dinner.
Find lots of easy shrimp recipes here on 2CM!
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Shrimp Primavera with spaghetti squash
Ingredients
- 1 large spaghetti squash
- 5 Tablespoons olive oil divided
- 2 teaspoons salt divided
- 1 ¼ teaspoons black pepper divided
- ½ sweet onion chopped
- 4-6 cloves garlic minced (I love garlic so I go for 6 cloves)
- 1 pound shrimp peeled and deveined, tails removed
- 1 pound asparagus cleaned and cut into 1-2" long pieces
- 4 large tomatoes cut in eighths
- ½ cup white wine
- 2 teaspoons lemon juice
- ½ cup fresh basil chopped
- ½ cup Parmesan cheese grated
- Garnish: Sprigs of basil, slices of lemon, extra Parmesan cheese
Instructions
Spaghetti squash
- Preheat oven to 375°F.
- Slice the spaghetti squash in half and scoop out the seeds. Spread 3 tablespoons olive oil over the cut side and rub in then season with 1 teaspoon salt & ½ teaspoon black pepper.
- Place the spaghetti squash, cut side down, on a cookie sheet. Bake for 40 minutes. Remove and let cool slightly then shred flesh into long strands with a fork.
- Note: This can be done ahead of time and the spaghetti strands can be stored in an airtight container in the refrigerator until ready to assemble primavera. Just heat for 1-2 minutes in the microwave before topping with sauce.
Shrimp Primavera
- Place 2 Tablespoons olive oil into a large skillet. Heat over medium-high heat.
- Add onions and sauté for 2-4 minutes. Add minced garlic in the last minute.
- Toss in the shrimp and asparagus and cook for 1-2 minutes per side depending on the size of the shrimp.
- Add tomatoes, white wine and lemon juice and cook about 1 more minute just to warm tomatoes.
- Finish by adding basil, parmesan cheese, and season with 1 teaspoon salt and ¾ teaspoon pepper. Stir. Taste and adjust seasoning to your liking.
- Divide spaghetti squash evenly between 4 serving bowls and top with shrimp primavera. Garnish with a sprig of basil and a slice/wedge of lemon. Serve with additional Parmesan on the side.
Notes
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Nutrition
Frequently Asked Questions
What is primavera?
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Primavera is an Italian-American dish typically made with pasta and an assortment of fresh vegetables. This version replaces traditional pasta with spaghetti squash and adds shrimp for a lighter twist that's still satisfying enough for dinner.
What is the best white wine for shrimp primavera?
A crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works well. Choose a wine you enjoy drinking and avoid anything overly sweet.
Can I make shrimp primavera without wine?
Yes. Substitute an equal amount of chicken or vegetable broth for the white wine. You'll still get plenty of flavor from the garlic, lemon, basil, tomatoes, and Parmesan.
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely, then pat it dry before adding it to the skillet.
How do I know when shrimp is done?
Cooked shrimp should be opaque with pink or reddish coloring and curl into a loose C shape. Shrimp that's tightly curled into an O shape is often overcooked.
Can I cook the spaghetti squash ahead of time?
Yes, and it's a great way to make this dinner even easier. Roast and shred the spaghetti squash up to 4 days ahead and refrigerate it in an airtight container until you're ready to use it.
Can I use pasta instead of spaghetti squash?
Yes. Serve the shrimp and vegetables over spaghetti, linguine, angel hair, or your favorite pasta.
What other vegetables can I use in primavera?
Primavera is very versatile. Zucchini, yellow squash, bell peppers, broccoli, peas, mushrooms, spinach, and green beans are all delicious options. Choose a combination based on what's in season or what you already have on hand.
This post has been updated with new photos, step-by-step directions, and tasty tips and variations. It was first posted on April 27, 2017.
Dara Michalski says
Seriously an A+ recipe! Love using seasonal veggies in it. Absolutely delicious!
Linda Warren says
It's one of my family's go-to recipes especially on those busy weeknights.
Allison says
Mmmm I love shrimp. This is making me hungry!
Wendy says
Great minds.....don't you just love spaghetti squash?!