Shrimp scampi is a protein-packed, flavorful dish that’s been one of my favorites for as long as I can remember. To make a paleo-friendly version, simply swap out butter for olive oil and replace the commonly used angel hair pasta with equally satisfying, homemade spaghetti squash noodles. Cooking shrimp with the “shell on” renders a more succulent finished dish–a little messier, but worth every bite!
Wild Shrimp Scampi
Serves 2 to 4
1/2 small spaghetti squash
1 lb. wild jumbo shrimp, shell-on
¼ cup extra virgin olive oil
12 cloves garlic (or more!), smashed
¼ cup dry white wine
1 small lemon, juiced
¼ cup freshly chopped parsley
Freshly ground pepper, to taste
- Preheat oven to 450 degrees F.
- Halve squash, scrape seeds out with fork and discard. Place squash, cut side down, in glass baking dish with one inch of water. Cook roughly 40 minutes, checking half way through. (Squash is done when skin is easily pierced with fork.) Remove from oven and let cool on wire rack, cut side up.
- Heat oil in skillet over medium low heat. Using kitchen shears, cut legs off shrimp and cut slit down back, but leave shell on.
- Add garlic and cook, stirring occasionally, until browned. Add wine and lemon juice. Cover and let cook over low a few more minutes.
- Scrape out squash with fork and divide into two portions, in two bowls.
- Add shrimp to oil and garlic mixture and cook 2 to 3 minutes, stirring occasionally.
- Add half of the shrimp to each bowl of spaghetti squash. Top with parsley, fresh pepper to taste and oil from the pan.