Tuesday, November 13, 2012

Paleo Shrimp Scampi

This was a delicious and filling supper that came together pretty quickly. The bright lemony and garlicky sauce is perfect for a dreary winter day.

1 pound of shrimp, peeled and deveined
olive oil
4 cloves of garlic, minced or grated
red pepper flake
salt and pepper
1/2 cup of chopped fresh parsley
zest of half a lemon (1/4 cup)
juice of 2 lemons
lemon slices, from half a lemon

First step, in a preheated large skillet (medium-low heat), melt a few tablespoons of butter along with a tablespoon or 2 of olive oil. Next, add your garlic and saute that for a couple minutes. Your kitchen should be smelling great at this point! Be careful not to the let the garlic burn... it should not have any color at all.

After a few minutes, add the shrimp, salt, pepper and a dash or 2 of red pepper flake. Cook the shrimp, stirring often, until they have just turned pink, about 5 minutes.

Remove the pan from the heat and add in the remaining ingredients: lemon juice, lemon zest, parsley and lemon slices and stir to combine everything.

I served this over spaghetti squash, but wilted spinach leaves might be nice or even zucchini noodles! The spaghetti squash is so simple to make. Throw it the oven for 40-60 minutes at 350 until the skin starts to change color and get a little puffy. Slice in and half (careful it's hot!) and use to forks to create the 'spaghetti'.

After I prepared the squash, I pour the entire pan of shrimp over the squash so it could absorb the buttery sauce. So yummy!

I bet this sauce combination would go great with other proteins as well.... fish, chicken. Enjoy!


GiGi Eats Celebrities said...

THIS makes me VERY VERY happy! I bet your stomach was VERY happy with you! ;)

Dina Eisenberg said...

Very light & refreshing. To add a little texture, I sautéed garlic with cauliflower first for 2 minutes. I also roasted the squash with a pinch of galic too.m The report from hubby was savory,sweet& spicy-delish!

Anonymous said...

What kind of squash is that?

Carol said...

Thanks for the recipe idea, this was delicious!! I'm staying away from all dairy right now & used coconut oil instead, and didn't have any lemons so used lime, but it came out great anyway! I will definitely make this again (and again!)!

Kerri Heffel said...

Glad you enjoyed it, Carol!

Tammy Henry said...

Is butter still considered dairy if it's clarified?

OrchidLady said...

I serve it over Shirataki noodles. Love thiss recipe.

Anonymous said...

If You Clarify Your Butter, It No Longer Contains The Milkfats, And Is PaleO good To go.

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