Low-Carb Spaghetti Squash and Garlicky Lemon Shrimp

Name: Spaghetti Squash and Garlicky Lemon Shrimp
Prep time: 45 min
Cook time: 30 min
Ingredients: 1 whole Spaghetti Squash (medium); 3 cloves Garlic Cloves (fresh or frozen); 1 bag Wild-Shrimp (frozen, raw); 1 tbsp Organic oregano (fresh or dried); 1 tbsp Pink Salt; 1 bunch Basil (optional); 2 tbsp Grass-fed butter

Stop by Don Peppe (in South Ozone Park) for the best shrimp scampi in New York for your next date night. When I want to recreate this incredible dish with fewer carbs and a light, refreshing take, I turn to this quick and easy six-ingredient recipe. This low-carb spaghetti squash and garlicky, lemony shrimp recipe includes rich Kerrygold grass-fed butter, a generous squeeze of lemon, garlic, and fresh basil (optional).

Ingredients

spaghetti squash

raw argentinian red shrimp

butter

oregano

salt

Spaghetti squash is versatile and a guilt-free way to mix things up on a low-carb lifestyle.

Spaghetti Squash and Garlicky Lemon Shrimp

Print Recipe

How to quickly cook spaghetti squash and shrimp

Course Main Course

Cuisine American

Keyword low-carb, seafood

Prep Time 45 mins

Cook Time 30 mins

Servings 4

Equipment

1 Convection Toaster Oven
1 Skillet
1 Oven pan
1 Fork
1 Spook
1 Spatula
1 Large bowl

Ingredients

1 whole Spaghetti Squash medium
3 cloves Garlic Cloves fresh or frozen
1 bag Wild-Shrimp frozen, raw
1 tbsp Organic oregano fresh or dried
1 tbsp Pink Salt
1 bunch Basil optional
2 tbsp Grass-fed butter

Instructions

If frozen - thaw shrimp
Clean and rinse shrimp in a large bowl.
Preheat oven to 375 degrees.
Pierce the side of the spaghetti squash with a large chefs knife (this is an easy way to cook the squash). Make sure to pierce the spaghetti squash through to the middle.
Cook the spaghetti squash for 30 - 45 minutes in preheated oven. Based on the size of the squash.
Heat skillet on medium heat. Add butter and raw garlic cloves to the heated skillet, allow it to melt and let sizzle
Drain the shrimp and pat dry. Then add the uncooked shrimp to the sizzly skillet, stir lightly.
Allow the spaghetti squash to cool and cut open (lengthwise). Use a spoon to remove all seeds and discard (or save, bake, sprinkle a little salt, and voila) Then grab a fork and slowly remove the spaghetti squash.
Return to the skillet, add the spaghetti squash, and stir. Next, use the same fork to break down the garlic cloves. I love using pre-washed garlic cloves - shortcuts :). Continue to stir until shrimp is pink and opaque.
Add oregano and salt to taste. And serve.