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.
Preparation Time
10 mins
Cooking Time
47 mins
Total Time
57 mins
Calories
417 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 lemon, juiced
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
4 cloves garlic, minced
6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
1 pound uncooked medium shrimp, peeled and deveined
