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Shrimp Scampi is an easy recipe that can be done from scratch for an easy week night dinner.
I’m adding in some spaghetti squash as well to make this a great low carb meal for the whole family!
Shrimp Scampi is one of the first things that I learned to make when I was younger – but I always used store bought scampi mix.
It was easy, tasty and something I couldn’t screw up!
And here’s a little tidbit – scampi is actually the name of a crustacean that looks like a large shrimp with lobster claws.
But in the states – its not easily found so shrimp has been switched out in the dish that we know out here.
I’m going off of what the internet says about this – so if you’re from outside the US I’d love to this is true!
Scampi sauce is simple enough that you shouldn’t be buying from the store.
its oil butter garlic and parsley base that on its one is going to make your shrimp taste great. Add in some wine lemon juice and a little crushed red pepper and you’re taking it to a whole new level
And if you’re not feeling wine, give chicken broth a shot instead!
And I don’t know about you but – 2020 did me dirty in the weight department. So instead of topping it off on a pasta like linguine, I’m going to be using some spaghetti squash to lower the carb intake
So if you’re doing a low carb diet like keto right now – This shrimp scampi recipe will be perfect for you
If you want to try something with a little more heat check out my grilled garlic and herbg prawns recipe!
Shrimp Scampi with Spaghetti Squash
Ingredients
FOR THE SPAGHETTI SQUASH
- 1 spaghetti squash
- 2-4 tbsp butter
- salt to taste
FOR THE SHRIMP SCAMPI
- 1 medium shallot chopped
- 4 cloves garlic chopped
- 1 cup flat leaf italian parsley 1 bunch chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp ghee
- 1 cup white wine
- 1 lb large shrimp 16-20 size or thereabouts
- 1/2 tsp kosher salt
- 1 tsp chrushed red pepper flakes q
Instructions
FOR THE SPAGHETTI SQUASH
- Cut your spaghetti squash in half, then scoop out the seeds. Poke a few holes into the squash with a fork.
- add in butter into each half, place on a baking sheet then bake in the oven at 400 degrees for around 40 minutes
- Shred with a fork, mixing in any leftover butter (or drain if you rather), then plate.
FOR THE SHRIMP SCAMPI
- In a large pan over medium high heat, Sautee shallots and garlic in olive oil and ghee. Let simmer for about 2-3 minutes.
- Pour in white wine and let this reduce for an outer 2 minutes.
- Toss in Shrimp and season with salt, crushed red pepper flakes and parsley. Cook until shrimp is opaque and firm.
- Top shrimp scampi over spaghetti squash, pour over the remaining scampi sauce and garnish with parsley and crushed red pepper flakes. Enjoy!
Nutrition
