Spaghetti Squash Shrimp Scampi
Easy delicious Low Carb Spaghetti Squash Shrimp Scampi is a keto diet and paleo diet compatible one pot shrimp scampi in a spaghetti squash boat that the whole family loves! Indulgent rich flavor in an easy one pot low carb shrimp scampi recipe that is perfect for dinner parties or weeknight dinner.
Servings: 6
Calories: 326kcal
Equipment
Ingredients
- 1 squash spaghetti style
- 1 lb shrimp shells removed, cleaned, and deveined
- ½ cup butter
- ¼ cup garlic minced
- ½ cup white wine dry
- 1 tsp red pepper flakes
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried parsley
Instructions
- Preheat oven to 350 degrees.
- Slice spaghetti squash in half, scoop out stringy pulp and seeds, discard.
- Place halves, face up, on baking sheet.
- Pour water on bottom of baking sheet.
- Place pats of butter in squash halves.
- Bake 40 minutes to an hour, until squash is tender to the touch. If squash is not yet tender, continue to cook.
- When squash is soft, remove from oven and let cool until it is comfortable to handle, about 20 minutes.
- While squash is cooling, start cooking shrimp scampi.
- In a large pan, melt butter and add garlic on medium heat.
- Cook until garlic is fragrant and soft, about 3 minutes.
- When butter is melted, add shrimp, spices, and wine, and cook until shrimp is pink and opaque, about 8 minutes, stirring often.
- While shrimp is cooking, run a fork through squash to form spaghetti-like strings.
- Shred squash all the way to bottom of squash rind - but do not pierce rind (if serving in the rind as a "boat").
- When shrimp is cooked, add squash "spaghetti" strings to pan and toss over high heat until well mixed.
- Spoon back into squash rind "boats".
- Top with parsley and parmesan cheese.
- Serve Immediately.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 20g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 870mg | Fiber: 3g | Sugar: 4g