Description
A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.
Ingredients
- 6 tablespoons olive oil, divided
- 1 small spaghetti squash, halved and seeded
- salt and ground black pepper to taste
- 4 cloves garlic, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 pinch red pepper flakes, or to taste
- 1 lemon, juiced
- ½ lemon, zested
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork
- about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant
- about 2 minutes. Add shrimp and season with salt
- black pepper
- and red pepper flakes. Saute shrimp until pink
- tossing often to prevent burning
- about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Prep Time: 10 mins
Cook Time: 47 mins
Total Time: 57 mins
Servings: 3