Paleo Shrimp Scampi (Whole30)

Whole30 Shrimp Scampi with spaghetti squash and cherry tomatoes in a white bowl next to a blue and white patterned napkin with a fork on it.

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This Paleo Shrimp Scampi recipe is a fast and easy weeknight dinner! Juicy shrimp is coated in a garlicky, lemony, buttery (but no butter!) sauce and served with spaghetti squash noodles, plus cherry tomatoes for a burst of bright freshness. Plus it's gluten-free, dairy-free, low carb and Whole30 friendly.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 221kcal

Author: Don Baiocchi

Ingredients

1 2-3 pounds spaghetti squash
2 tablespoons extra virgin olive oil
2 tablespoons ghee
1 pound large shrimp peeled, deveined, preferably tail-off (thawed and patted dry if frozen)
¾ teaspoon fine sea salt divided
½ teaspoon ground black pepper divided
1 large garlic clove peeled and minced
¼ teaspoon red pepper flakes
1 cup halved cherry tomatoes
4 tablespoons lemon juice (from about 1 lemon)
2 tablespoons chopped fresh parsley or basil

Instructions

Get the spaghetti squash started: stab it with a knife every 1-2 inches, making sure the knife pierces all the way to the center.
Place on a microwave-safe plate and cook for 16-20 minutes, depending on its size, rotating the squash 180° halfway through the cooking time. The squash is done when a fork can easily pierce the skin.
Carefully remove the squash from the microwave and place on a cutting board. Use a large knife to cut the squash in half crosswise (you might need to hold the squash with a towel if it's very hot). Let the steam escape from the cut sides so the squash can cool somewhat.
While the squash is cooking, heat the oil and ghee in a large skillet or sauté pan over medium heat.
Add the shrimp in a single layer and sprinkle with half of the salt and black pepper. Let cook until just starting to turn pink, about 2-3 minutes, then flip and sprinkle with the rest of the salt and pepper.
Just as the shrimp are becoming totally pink and opaque (another 2-3 minutes), make a little space in the middle of the pan. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30 seconds.
Add the halved cherry tomatoes and lemon juice and toss everything together for 1-2 minutes, or until the cherry tomatoes are warm. Remove from the heat. Taste and add more salt, lemon juice, red pepper flakes, or whatever else you think it needs.
Finish the squash: Use a large spoon to scoop out and discard the seeds of the squash halves. Then use a fork to scrap out the "noodles," dragging the tines in a circle around the inside of the squash to create long strands.
Add the squash to a platter or pasta bowls, top with the shrimp mixture and then sprinkle the chopped parsley or basil on top. Mangia!

Notes

Substitutions

Even though ghee is butter with the dairy solids removed, it's not considered completely dairy-free. If you need this dish to be completely dairy-free, omit the ghee and replace it with your favorite dairy-free butter substitute or use 4 tablespoons extra virgin olive oil.

You can use shrimp that are not peeled - it will just be a little bit messier to eat as you'll have to pull the peels off with your hands while you eat.

Add more red pepper flakes to make it spicier or omit them entirely.

Instead of lemon juice, you can use 2 tablespoons white wine vinegar.

Make ahead

I do not recommend making the shrimp ahead of time. Reheating the shrimp could overcook them and make them tough and rubbery.

However, you could make the spaghetti squash ahead of time. Store the cooked "noodles" in the fridge for up to 3 days - just know that they might get a little soft as they sit.

Freezing information

I do not recommend freezing this dish. The spaghetti "noodles" would likely lose all their texture and become mushy. And reheating the shrimp could overcook them and make them tough and rubbery.

Nutrition