Description
A delicious twist on the classic Italian dish, this Low-Carb Shrimp Scampi uses spaghetti squash instead of traditional pasta, making it a healthy and nutritious option.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large skillet, heat olive oil and butter over medium heat.
- Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Add in the shrimp, season with salt and pepper, and cook until the shrimp turn pink, about 3-5 minutes.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
- Mix the spaghetti squash into the shrimp scampi in the skillet. Stir to combine.
- Serve garnished with fresh parsley and lemon wedges.
Notes
For best flavor, serve immediately. You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 190mg