Keto Dinner | Shrimp Scampi Spaghetty Squash

Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly buttery and garlicky with half the calories!

He threw up on the clean linens. While I was sleeping actually.

That was fun to wake up to.

So I went and ran a quick errand to grab a classic glazed yeast-raised donut from down the street.

You know, to get through the throw-up-linen-stress.

If you’ve never ever had spaghetti squash before, this is for you. It is your time to shine my friend! I can’t think of a better way to get acquainted with such a fab veggie than by diving into a big bowl of garlicky, nutritious, flavorsome, Garlic Shrimp Spaghetti Squash wrapped in a creamy Greek Yogurt Alfredo sauce.

I had the most fantastic time at Panama City Beach with the most amazing people, but it feels good to finally get back into the swing of things. You know, spending endless hours in the kitchen whipping up yummy dishes, staying up until 4 am with my eyes glued to Pinterest and food blogs, literally calculating calories for my upcoming recipes in my sleep. Ahhhh, life is back to normal.

Shrimp Scampi Spaghetty Squash

Yield: 4 Servings

Prep time: 20 Minutes

Cook time: 55 Minutes

Total time: 1 Hour 15 Minutes

Ingredients:

• 3 cups baby spinach
• 1/2 cup fresh basil leaves, chiffonade
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly grated Parmesan
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 1/4 pounds large shrimp, peeled and deveined
• 1 1/2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter

For The Spaghetty Squash:

• 2 tablespoons olive oil
• 1 (2-3 pounds) spaghetti squash
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. First, Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Second, Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
3. Next, Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
4. Remove from oven and let rest until cool enough to handle.
5. Using a fork, scrape the flesh to create long strands.
6. Season shrimp with paprika, salt and pepper, to taste.
7. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.
8. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.
9. Serve immediately, topped with shrimp and garnished with Parmesan, if desired.

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