Recipe: Whole30 Shrimp Scampi over Spaghetti Squash

We are back on the Whole30 over at our house and it has been so much wonderful writing new recipes to make this 30 days delicious & fun.

This week I was craving Scampi and created a meal that knocked our socks off! I can’t wait to share it with you. It is perfect if you are on the Whole30, paleo, gluten sensitive or just love shrimp pasta that is BIG on flavor- but not in calories!

Shrimp Scampi over Spaghetti Squash

(serves 2)

• 2 small or 1 large spaghetti squash
• olive oil, for roasting
• 1 Tbsp. ghee or clarified butter
• 1 pound raw shrimp, peeled/deveined and patted dry
• 1/2-1 tsp. crushed red pepper flakes
• 2 cloves of garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup quartered artichoke hearts
• 1/2 cup organic vegetable or chicken stock
• 2 Tbsp. fresh lemon juice
• zest of 1 lemon
• salt & pepper, to taste
• toppings: chopped parsley, crushed red pepper flakes

Directions:

Roast the spaghetti squash: Preheat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds (like a pumpkin). Place cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 1 hour. Once they are roasted use a fork and scoop the noodles out of the squash and into a large bowl.

Meanwhile, heat the ghee or butter in a large saute pan over medium heat. Add the garlic and saute for 1-2 minutes or until it starts to smell really good. Add the shrimp, crushed red pepper flakes, salt and pepper (to taste) to the pan. Continue to saute over medium heat until the shrimp are completely cooked through and bright pink.

Add the cherry tomatoes, artichoke hearts, vegetable/chicken broth, lemon juice & zest and stir to combine. Let the mixture come up to a boil and simmer uncovered for about 2-3 minutes to boil down.

Remove from heat and add the spaghetti squash noodles to the pan. Toss to combine and check for seasoning. Sprinkle with parsley and red pepper flakes and serve!