Shrimp Scampi Over Spaghetti Squash

This is just the right amount of garlicky, red-peppery bite.

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Shrimp Scampi Over Spaghetti Squash - Paleo
This is just the right amount of garlicky, red-peppery bite.
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309 calories
17 g
12 g
28 g
4 g
24 g
231 g
432 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
231g
Servings
2
Amount Per Serving
Calories 309
Calories from Fat 243
% Daily Value *
Total Fat 28g
43%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg
4%
Sodium 432mg
18%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
17%
Sugars 4g
Protein 4g
Vitamin A
25%
Vitamin C
108%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 medium spaghetti squash
  2. 2 tablespoons coconut oil
  3. 1/2 a small red onion, minced
  4. 3 cloves of garlic, thinly sliced
  5. 3/4 a teaspoon of red pepper flakes
  6. 1 point of large shrimp with tails on, shelled and deveined
  7. 1/4 cup organic vegetable broth
  8. 2 tablespoons finely chopped Italian parsley
  9. Juice of one lemon
  10. course sea salt and freshly ground black pepper, to taste
What you do
  1. Preheat the oven to 400
  2. Line a rimmed baking sheet with parchment paper
  3. Cut the spaghetti squash in half lengthwise
  4. Place cut side down on the paper
  5. Bake for 25-30 minuets or until soft to the touch
  6. Remove from the one and let cool until cool enough to handle
  7. Using a spoon, scoop out the seeds and discard
  8. Use a fork to remove the spaghetti squash strands and set aside
  9. Heat the coconut oil in a large sauté pan over medium high heat
  10. Add the red onion and sauté for 2 - 3 mins, stirring often
  11. Add the garlic and red pepper flakes and sauté for about a min, until the garlic begins to brown
  12. Pat the shrimp dry with paper towels
  13. Add the shrimp to the pan and cook for 1 minute
  14. Add the broth and stir well to moisten the shrimp and spread them out evenly in the pan
  15. Cook for 2-3 mins, then flip the shrimp over
  16. Cook for another minute or until most of the broth has cooked off
  17. Add the spaghetti squash and stir well for 1 to 2 minutes
  18. Remove from het and add the parsley, lemon juice salt and pepper -- stirring well
  19. Serve immediately
Adapted from The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Beta Nutrition
calories
309
fat
28g
protein
4g
carbs
17g
Full Info.
Adapted from The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Jessy + Melissa https://www.jessyandmelissa.com/