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Shrimp Scampi with Spaghetti Squash

2019-09-27
  • Servings: 3 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“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.”

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

1/2 lemon, zested

2 tablespoons chopped fresh parsley

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.
Original recipe source

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