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Ketogenic Shrimp Scampi with Spaghetti Squash and Peas

Prepare yourself for a culinary journey that’s both delectable and nutritious with this enticing recipe for Ketogenic Shrimp Scampi with Spaghetti Squash and Peas. This low-carb dish is a symphony of flavors, combining succulent shrimp, tender spaghetti squash, and vibrant peas, all enveloped in a rich and creamy sauce.

Ingredients:

  • 1 pound peeled and deveined shrimp
  • 1 medium spaghetti squash
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast for 45-60 minutes, or until tender.
  2. Cook the Shrimp: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until cooked through. Remove the shrimp from the skillet and set aside.
  3. Make the Scampi Sauce: In the same skillet, add the onion and garlic and cook until softened. Pour in the white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, Parmesan cheese, salt, and pepper. Bring to a simmer and let it cook for 5-7 minutes, or until the sauce has thickened.
  4. Combine the Ingredients: Add the cooked shrimp, peas, and cooked spaghetti squash to the skillet with the scampi sauce. Stir gently to combine. Cook for an additional 2-3 minutes, or until the peas are heated through.
  5. Serve: Garnish with chopped parsley and serve immediately.

Tips:

  • For a richer flavor, use a combination of olive oil and butter to cook the shrimp and vegetables.
  • If you don’t have dry white wine, you can use chicken broth or water instead.
  • For a spicier dish, add a pinch of red pepper flakes to the scampi sauce.
  • This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Ketogenic Shrimp Scampi with Spaghetti Squash and Peas is a delightful fusion of flavors and textures that will tantalize your taste buds. Its low-carb content makes it a perfect choice for those following a ketogenic diet. So, gather your ingredients, put on your apron, and embark on this culinary adventure. Bon appétit!