Quick Shrimp Scampi with Squash Noodles (Grain-Free, Paleo, Gluten Free)
If you have roughly 45 minutes to spend in the kitchen, Quick Shrimp Scampi with Squash Noodles (Grain-Free, Paleo, Gluten Free) might be an awesome gluten free, primal, and pescatarian recipe to try. One portion of this dish contains roughly 27g of protein, 21g of fat, and a total of 333 calories. This recipe serves 4. For $4.27 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 4773 people have made this recipe and would make it again. A mixture of unsalted butter, yellow squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Deliciously Organic. This recipe is typical of Mediterranean cuisine. It works well as a rather expensive main course. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. If you like this recipe, you might also like recipes such as Sweet Potato Noodles with Kale Pesto (Gluten-Free, Grain-Free, Vegan, Paleo), Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free), and Quick Grain-Free Hot Cereal (Gluten Free, Paleo, Whole30 + Vegan).
Servings: 4
Ingredients:
1/3 cup chopped flat-leaf parsley
4 cloves garlic, minced
1/4 cup lemon juice
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon red chili flakes
1 teaspoon Celtic sea salt
1 pound large shrimp, diveined and butterflied
4 tablespoons unsalted butter (or 3 tablespoons ghee for Paleo)
6 yellow squash or zucchini sliced into noodles
Equipment:
frying pan
tongs
Cooking instruction summary:
Melt the butter and olive oil in a large 12-inch skillet over medium heat until butter begins to foam. Add the shrimp to the pan and sauté until pink on both sides and cooked through, about 3-4 minutes. Stir in the garlic, chili flakes, and zest. Continue stirring until fragrant, about 30 seconds. Add squash noodles, lemon juice, parsley and sea salt. Using a pair of tongs, toss the mixture until hot. Serve immediately.
Step by step:
1. Melt the butter and olive oil in a large 12-inch skillet over medium heat until butter begins to foam.
2. Add the shrimp to the pan and sauté until pink on both sides and cooked through, about 3-4 minutes. Stir in the garlic, chili flakes, and zest. Continue stirring until fragrant, about 30 seconds.
3. Add squash noodles, lemon juice, parsley and sea salt. Using a pair of tongs, toss the mixture until hot.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
