I’m not sure if spaghetti squash has always been cool or if I’m just new to the party. One of the things I missed the most when I started eating Paleo was pasta. Shrimp scampi was one of my favorites so when I found out about the wonders of spaghetti squash, I knew I needed to make an alternative in the form of spaghetti squash shrimp scampi. Once you’ve got the squash cooking, the shrimp and sauce only takes a few minutes to prepare and cook. Low carb and easy? Sign me up.
I use ghee in place of butter. It’s something you’ll see in a lot of my recipes that would normally need butter. I use it for sautéing veggies, cooking eggs, you name it. Ghee is a type of clarified butter. The lactose has been removed through a process of heating the butter and straining the milk solids out. It has a higher smoke point than butter does, making it more versatile for cooking and still leaving you with that buttery taste. It’s a traditional Indian food, but is common enough now that it can be found in most grocery stores. Whole Foods and Super Target carry it in the international foods section. However, I use this one. You can also find other types of clarified butter in the refrigerated butter sections as well. Or, regular butter works the same here if you’re not lactose-free.
PrintSpaghetti Squash Shrimp Scampi: The Easy Alternative to a Classic Pasta Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash (medium-large)
- 1–2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons water
For the Shrimp
- 1 pound peeled shrimp, tails off
- 4 tablespoons ghee
- 2 tablespoons minced garlic
- 1 tablespoon extra virgin avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 lemon
Instructions
For the squash:
- Use one of these methods to cook spaghetti squash
- Remove the threads, cover to keep warm and set aside
For the Shrimp:
- While spaghetti squash is cooking:
- Add ghee, extra virgin olive oil and minced garlic to sauté pan over medium heat
- Let combine for a few minutes, until garlic is fragrant
- Add in shrimp
- Add in the rest of the spices, stir to combine
- Let shrimp and sauce simmer for about 5 minutes or until shrimp is cooked
- Remove from heat
- Add shrimp and sauce and a squeeze of lemon to squash noodles
- Serve with another squeeze of fresh lemon on and fresh parsley on top!
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Maggie says
Made this dish this weekend for lunches to eat at work this week and DANG I forgot how good it is. So delicious!
paleobailey says
I’m so glad you love it!! Thank you so much!
Maureen says
My family of six devoured this dish! It was delicious and easy. I used butter b/c we’re not fans of ghee and reduced the red pepper flakes to accommodate my kid’s spice tolerance. Will definitely make it again. Thanks!
Dee says
Our whole family (dad, 5 kids and myself) absolutely loved this recipe. It was super easy and oh so delicious! These are two things I would change: 1) reduce the spicy red peppers to half the amount; 2) Increase the amount of sauce by a 1/4. I didn’t have ghee so I used butter instead. Thank you for your delicious recipe PaleoBailey!!!
paleobailey says
Thank you so much! So glad you liked it
Amanda says
Love this recipe, both times I’ve made this it has turned out amazing!
I add 1/2 a teaspoon of dried parsley and 1-2 Tablespoons of caper.
paleobailey says
Thank you so much!! The capers sound delicious!!