• Shrimp Scamp + Spaghetti Squash
Ingredients
  • 2 Tbsp KetOil
  • 1 Tbsp garlic, minced
  • 1/2 cup dry white wine (we used sauvignon blanc)
  • 1/2 tsp kosher salt (or to taste)
  • 1/8 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 lbs extra large shrimp, peeled and deveined
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 Spaghetti Squash cooked and seeded
Directions
  1. Heat the Ketoil and EVO in a large saute pan.
  2. Add the garlic and cook for 2 – 3 minutes careful not to burn it 
  3. Add the wine, salt, black pepper, red pepper and cook for 2-3 minutes
  4. Add the shrimp and cook 2 – 3 minutes or until opaque and pink 
  5. Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
  6. Serve over hot, cooked spaghetti squash or zoodles 
  7. Garnish with parmesan cheese if desired (optional)
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