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
- olive oil: 6 Tbsp (divided)
- spaghetti squash, halved and: 1 piece (seeded)
- salt and ground black pepper: (to taste)
- garlic: 4 clove (minced)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- pinch red pepper flakes: 1 piece (to taste)
- lemon: 1 piece (juiced)
- lemon, zested: 0.5 piece
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
