Shrimp Scampi with Spaghetti Squash recipe

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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

Nutrition Info

417.4 calories
carbohydrate: 16.1 g
cholesterol: 230.1 mg
fat: 29.3 g
fiber: 2.1 g
protein: 26.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 345.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

3 servings

Recipe Note

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.

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