Shrimp Scampi Spaghetti Squash
This turned out a lot better than I thought. Spaghetti Squash has become one of the most versatile ingredients in my kitchen. Tonight, I made a delicious shrimp scampi with red bell peppers and asparagus and served it over the spaghetti. Give it a try! It even tasted good cold.
Shrimp Scampi over Spaghetti Squash
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| Serves | 3-4 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy | Shellfish |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Dinner, Lunch |
| Misc | Serve Hot |
| Website | Primal Primos |
A paleo friendly take on shrimp scampi over spaghetti.
Ingredients
- 21/25 shrimp (de-veined and cleaned)
- 1lb asparagus (par-cooked, chopped)
- 1 Medium red bell pepper (diced)
- 1 Small shallot (diced)
- 3 cloves garlic (minced)
- 3fl oz olive oil
- 3fl oz clarified butter
- 1 Large lemon juice (fresh)
- Zest lemon (use same lemon for juice)
- red chili flakes (to taste)
- 1 bunch parsley (italian flat leaf)
- Spaghetti Squash (pre-cooked)
Directions
| Step 1 | In a large saute pan on medium-high heat, add olive oil, butter, shallot and garlic. |
| Step 2 | Once the shallot is translucent, add red bell pepper and asparagus. |
| Step 3 | When your vegetables are tender, add shrimp, lemon juice, lemon zest and chili flakes. |
| Step 4 | Once the shrimp are pink and slightly opaque, add spaghetti squash, fresh parsley and toss together, making sure to coat the squash well. |
| Step 5 | Place in serving bowl and top with freshly chopped parsley, a drizzle of olive oil and some lemon zest. |