This is a shrimp pasta recipe that I often enjoy every other week thanks to @fitmencook
. Try it out.... recipe below from @fitmencook #whole30 #whole30life #whole30lunch #whole30dinner #shrimp #lemonandgarlic #lemon #coconut #spaghettisquash #redonion #chives #saltandpepper #portion #mealprep #mencancook #chef #paleo #mockpasta
Shrimp Pasta Recipe
Ingredients for 2 servings:
3/4 lb giant shrimp
2 large spaghetti squash (roughly 20oz when baked and pulled out of rings)
1 tablespoon olive oil (or coconut oil)
1/2 tablespoon minced garlic
1/3 cup red onions
1 cup coconut cream
juice from 1 lemon (or to taste)
1/2 tablespoon dried oregano
sea salt & pepper to taste
spray olive oil or coconut oil
set oven to 400F.
Using the sharpest and largest knife you can find, cut spaghetti squash into rings. Remove the insides, then place the rings on a baking sheet lined with parchment paper.
Brush or spray the rings with olive oil and add a pinch of sea salt & pepper.
Bake for 40 – 45 minutes. Once the squash has finished baking, allow it to cool, then gently pull the spaghetti out of the rings and set in a bowl.
Set a nonstick skillet on medium high heat and spray with cooking spray. Add the shrimp and cook until it is no longer pink, about 5 minutes. While the shrimp is cooking, add a pinch of sea salt & pepper. Set the shrimp aside.
Using the same skillet, add olive oil and saute garlic and red onion for about 3 minutes, being careful not to let the onions or garlic brown. Then, add the remaining ingredients for the sauce. Once it begins to simmer, reduce the heat to low and cook for about another 1 -2 minutes.
Add a serving of pasta to a plate, then a serving of shrimp, then pour part of the sauce over it.
Garnish, then enjoy immediately!
Approximate macros for 1 of 2 servings