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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.8
  • Total Fat: 7.0 g
  • Cholesterol: 220.0 mg
  • Sodium: 331.5 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 25.1 g

View full nutritional breakdown of Paleo Shrimp Scampi calories by ingredient
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Paleo Shrimp Scampi

Submitted by: ROOMSIE
Paleo Shrimp Scampi

Introduction

A garlicky spaghetti squash based dish. A garlicky spaghetti squash based dish.
Number of Servings: 6

Ingredients

    2 lbs of shrimp, peeled and deveined, 2 tbsp of olive oil + 1 tsp
    1/4 cup of white wine, 4 cloves of garlic minced
    1 tbsp of lemon juice, 1 tsp of red pepper flakes
    A pinch of sea salt and fresh ground black pepper, 1 spaghetti squash cut lengthwise

Tips

you can cook the squash whole in a slow cooker with a cup of water for 6 to 8 hours, or microwave it. so easy , just google how to cook1


Directions


Cooking Steps
1) Combine, olive oil, white wine, garlic, lemon juice,red pepper flakes, and salt and pepper in a bowl, reserve about 3/4 of the mixture and store in the refrigerator (we will use this later), place shrimp in a Ziploc bag and pour in remaining marinade mixture, let shrimp marinade for at least 1-3 hours

2) Preheat oven to 350, on a baking sheet which is greased with 1 tsp of olive oil and place cut side of spaghetti squash down, bake for about 45 minutes or until tender enough to be easily pierced with a fork, once done let completely cool (about 15 minutes)

3) While spaghetti squash is cooling, pour excess marinade liquid into a saute pan and let simmer, next drain shrimp from marinade, place is a grill basket over high heat, grill for about 3 minutes on each side or until shells are pink and shrimp is opaque, remove from heat and set aside

4) Using a spoon scoop seeds & guts from spaghetti squash and discard, then scoop out the stringy pulp (the sides of the squash), place is a large bowl, toss the “spaghetti” with reserved garlicky wine sauce , top with shrimp and enjoy!

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user ROOMSIE.






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