Paleo Shrimp Scampi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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.
2 lbs of shrimp, peeled and deveined, 2 tbsp of olive oil + 1 tsp1/4 cup of white wine, 4 cloves of garlic minced1 tbsp of lemon juice, 1 tsp of red pepper flakesA pinch of sea salt and fresh ground black pepper, 1 spaghetti squash cut lengthwise
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.
Nutritional Info 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
Member Reviews