Pesto Shrimp + Broccoli Alfredo

Today’s recipe is one of my favorite things to eat, no joke.  It’s one of those meals that is so satisfying that you forget it’s actually really good for you, full of delicious vegetables, and follows the LCHF guidelines.  I seriously love meals like this, and the leftovers tend to be even better the next day after the flavors have had more time to come together.  I also wanted to say this will be my last recipe for a few weeks as I am preparing to move several hundred miles, and need to start packing up my kitchen things, but don’t worry… I will be back!  I started Butter Is Not a Carb in this apartment 3 years ago, and have many fond memories of photographing the food on my dining room table by the huge floor-to-ceiling windows.  My blog has evolved so much since the first few posts, definitely for the better, but I still have a lot to learn and there are many ways I can improve.  Thank you so much for being here with me so far, no matter if you started following yesterday or on day 1.  I really appreciate your comments, e-mails, shoutouts, and support over the years!

I began by pre-heating the oven to 400°F and gathering my ingredients.

First I roasted the spaghetti squash for 40 minutes until tender.  If you’d like to see step-by-step instructions on how I do this, you can find them here.  I let the halves cool for about 20 minutes before pulling the spaghetti strands out with a fork.

At the same time the squash roasted, I also put my frozen broccoli on a baking sheet, sprayed the broccoli with a little nonstick spray, seasoned it with salt and pepper, and roasted that for 30 minutes until tender.

Next I heated olive oil in a large pan over medium heat before adding the cooked shrimp.  I like to saute them for a few minutes on each side and season them with salt and pepper, just to heat them through but not overcook them.  I added the shrimp and broccoli to a large bowl along with the spaghetti squash.

At the same time I melted butter in a large saucepan over medium-low heat and added heavy cream and parmesan.  I continued to stir the alfredo sauce until it thickened, and then added the pesto at the end for a kick of flavor.

I poured the sauce into the bowl with the other ingredients and stirred everything until it was thoroughly coated.  I put the pasta back into the squash halves, topped with a little parmesan cheese, baked them another 5 minutes to heat everything through, and then turned on the broiler for 2 minutes until golden brown on top.  This meal is super tasty and filling and such a great replacement for your typical carb-heavy pasta nights.  You could easily use chicken instead of shrimp, or omit the protein completely, and it’s just as good.  I love the vibrant taste of the pesto mixed in with the alfredo; it compliments the rest of the ingredients perfectly!

Pesto Shrimp + Broccoli Alfredo

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 serving

Pesto Shrimp + Broccoli Alfredo


  • 3c cooked spaghetti squash
  • 1tblsp olive oil
  • 8oz cooked shrimp
  • 2c broccoli
  • 8oz heavy cream
  • 1tblsp butter
  • 4tblsp grated parmesan cheese, separated
  • 2tblsp pesto
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Split open the spaghetti squash, remove the seeds, drizzle with olive oil, sprinkle with salt & pepper, and roast cut-side down for 40 minutes. Remove from the oven, flip face up, and let cool 20 minutes.
  3. At the same time, lay out the broccoli on a baking sheet, spray with nonstick spray, sprinkle with salt and pepper, and roast for 30 minutes.
  4. Warm the olive oil in a large pan over medium heat; add the shrimp and season with salt and pepper; cook about 5 minutes until warm and slightly golden.
  5. In a large saucepan, melt the butter over medium-low heat and add the heavy cream. When it simmers, add 2 tablespoons of parmesan cheese and stir until it thickens into an alfredo sauce.
  6. Spoon in the pesto and stir the sauce until it is thoroughly combined.
  7. In a large bowl combine the spaghetti squash, broccoli, shrimp, and sauce; mix together.
  8. Pour back into the two squash halves, sprinkle with an additional 2 tablespoons of parmesan cheese, bake for 5 minutes, and then place under the broiler for 2 minutes until golden brown on top.

Nutrtional Information

Per serving: 412 calories, 11g total carbs, 9g net carbs, 36g fat, 20g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Sara

    Have a safe move! Hope you come back soon – I love reading your posts! I keep checking back to see if you’ve posted!

    • Thanks Sara! I am finally in my new place but still not unpacked. I need a new table (by the windows) for my blog, so it will still be a little more time before a new recipe pops up. I’ll be back soon though!

  2. Terri Fant

    I made this pesto shrimp,broccoli in the spaghetti squash and it tasted wonderful. I couldn’t find the recipe again until I googled it.

    I need more low carb recipe’s if you have them.
    Thank You,

  3. Rebecca

    Hey this looks so good, but we don’t spaghetti squash very readily available. Do you have a suggestion for other alternatives?

    • You could try it with zucchini, or even just use broccoli (which I realize is not a pasta replacement). Ideally spaghetti squash works the best I find.

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