Easy recipe for 5-Step Whole30 + Paleo Shrimp Scampi
Craving a healthy pasta night? This Whole30 + Paleo Shrimp Scampi and Spaghetti Squash is an easy, low-carb weeknight dinner. Discover how
Ingredients
- 1 medium spaghetti squash about 2-3 lbs
- 1 tbsp olive oil for roasting the squash
- 1 lb large shrimp peeled and deveined, tails on or off
- 3 tbsp ghee or compliant olive oil
- 5 cloves garlic minced
- ½ cup chicken broth Whole30 compliant, no sugar added
- ¼ cup fresh lemon juice from about 2 lemons
- ¼ tsp red pepper flakes optional, adjust to taste
- ½ tsp sea salt plus more to taste
- ¼ tsp black pepper freshly ground
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp of olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- Prepare the Shrimp: While the squash is roasting, pat the shrimp completely dry with paper towels. Season them generously with salt and pepper and set aside.
- Sauté the Aromatics: In a large skillet, melt the ghee over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. If using, add the red pepper flakes and cook for another 30 seconds.
- Cook the Shrimp & Create the Sauce: Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set them aside. Pour the chicken broth and fresh lemon juice into the hot skillet, scraping up any browned bits from the bottom. Bring the sauce to a simmer and let it reduce slightly for 2-3 minutes.
- Combine and Serve: Once the spaghetti squash is cooked, use a fork to scrape the flesh into long strands, resembling spaghetti. Add the spaghetti squash strands directly to the skillet with the sauce. Add the cooked shrimp back to the pan along with the chopped fresh parsley. Toss everything together until the squash is coated in the sauce and the shrimp is heated through. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The spaghetti squash may release more water upon reheating, so it's best enjoyed fresh.
Chef's Tip: The key to great shrimp is not to overcook them! They cook very quickly. Removing them from the pan while you make the sauce ensures they stay tender and juicy.
Variations: Feel free to add 2-3 cups of fresh spinach to the sauce at the end and let it wilt for extra greens. A handful of capers can also add a nice briny flavor.
