Sun Dried Tomato Shrimp Scampi "Pasta" | PALEO, Whole30
Servings: 6
Calories: 298kcal
Ingredients
- 1 spaghetti squash
- 1 lb wild shrimp peeled & deveined
- 1 red bell pepper sliced thin & roughly chopped
- 3-4 tsp minced garlic
- 1 1/2 cups kale chopped
- 1/4 cup sun dried tomatoes julienned
- 2 tbsp ghee
- 4 tbsp extra virgin olive oil, divided
- 1/2 cup coconut milk
- 1 tsp Italian herb blend
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch salt and pepper to taste
Instructions
- Preheat the oven to 400ºF. Line a baking dish with parchment paper for easy cleanup, and set aside.
- Cut the spaghetti squash in half through the length, and scoop out the seeds. Place the squash cut side down on the lined baking dish, and transfer to the oven. Roast for 40 minutes or until tender.
- In a large skillet over medium heat, warm 1 Tbsp of olive oil. Add the bell pepper, garlic, sun dried tomatoes, and kale, and sauté for a few minutes to soften.
- Add the shrimp, sautéing for 2-3 minutes to begin cooking.
- Stir in the coconut milk, ghee, remaining olive oil, and spices. Simmer until the sauce is slightly thickened and the shrimp is cooked through, about 5 minutes.
- Serve over the roasted spaghetti squash- you can serve in the actual squash as "boats" or scoop the strands out and serve in a bowl. Enjoy!
Notes
- The combination of olive oil & ghee is what gives this a "scampi" flair to me that I love. If you don't want to use ghee, you can substitute grass fed butter in its place or use only olive oil- but the flavor will be different.
- You can also substitute the shrimp for chicken cut into bite sized pieces!
- Don't like coconut? Don't worry! You won't taste the coconut milk in this recipe, it just adds a wonderful creamy texture to the sauce.
Nutrition
Calories: 298kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 203mg | Sodium: 648mg | Potassium: 527mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2527IU | Vitamin C: 54mg | Calcium: 185mg | Iron: 3mg