Whole30 Garlic Butter Shrimp Pasta
Transform your weeknight dinner routine with this savory and satisfying Whole30 Garlic Butter Shrimp Pasta! Featuring tender, juicy shrimp sautéed in a rich, garlicky ghee sauce, this low-carb dish swaps traditional pasta for roasted spaghetti squash, delivering all the comfort of a classic shrimp pasta without the grains or dairy. The zesty brightness of fresh lemon juice and a sprinkle of parsley perfectly balance the luxurious flavors, while optional red pepper flakes add just the right kick of heat. Ready in under an hour and packed with wholesome ingredients, this paleo-friendly, gluten-free recipe is a game-changer for anyone looking to indulge while staying on track. Serve it hot, and watch as this healthy seafood dish becomes an instant favorite!
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 large spaghetti squash
- 3 tablespoons ghee
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Step 3
Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes, or until tender.
Step 4
While the squash is baking, heat 1 tablespoon of ghee in a large skillet over medium-high heat.
Step 5
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 6
Add the shrimp to the skillet, sprinkle with salt, pepper, and red pepper flakes if using. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.
Step 7
Remove the shrimp from the skillet and set aside.
Step 8
Add the remaining 2 tablespoons of ghee to the same skillet.
Step 9
Once melted, stir in the lemon juice, and let the mixture simmer for 2 minutes.
Step 10
When the spaghetti squash is done, use a fork to scrape the flesh into strands.
Step 11
Add the spaghetti squash 'pasta' to the skillet and toss to coat in the garlic lemon 'butter' sauce.
Step 12
Return the shrimp to the skillet and combine well.
Step 13
Garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (1752.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1457.3 |
| Total Fat 77.2g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 1001.3mg | 0% |
| Sodium 4526.1mg | 0% |
| Total Carbohydrate 83.4g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 30.4g | |
| Protein 118.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 615.3mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2730.3mg | 0% |
Source of Calories