Low-carb, Paleo, Keto, Whole 30
- 1 cup cooked lobster claws or tails (I used roughly 5 claws), chopped into large chunks
- 1/2 lb or 1 cup raw shrimp, deveined
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 6 cloves garlic, finely chopped
- 3 tbsp olive oil
- 2/3 cup chicken broth
- 1/3 cup dry white wine (omit for Paleo, Keto, and Whole 30 and substitute chicken broth)
- 2 tbsp salted grass-fed butter (or salted ghee for Paleo, Keto, and Whole30)
- 1 large spaghetti squash
- 1 cup whole cherry tomatoes
- 1 large shallot or 3/4 cup of shallot, finely chopped
- 2 cups baby spinach
- 1/4 cup fresh curly parsley, finely chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 tsp sea salt
- Slices of lemon to garnish
- Nutritional yeast or parmesan cheese for garnish (Cheese is not Paleo or Whole30)
**Start marinating shrimp 30 minutes prior to cooking
- 2 tbsp avocado or olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Mix oil, lemon juice, salt, and pepper together with a whisk. Pour over deveined shrimp and allow to sit in the fridge for about 30 minutes.
Roasted Spaghetti Squash
- Preheat oven to 425 degrees
- Poke roughly 8-10 holes in the spaghetti squash with a sharp knife or fork
- Microwave for 2 minutes – I recommend microwaving for 1 minute, checking it, and then putting it in for an additional minute
- Allow to cool for a minute. Cut spaghetti squash in half and remove seeds by scraping out with a large spoon
- Drizzle 1 tbsp of olive oil over the cut-side of the squash and sprinkle some salt and pepper over top to season
- Place both pieces cut-side down onto a foil-lined baking sheet
- Roast in oven for about 40-45 minutes, depending on size of squash
- Once the skin is fork-tender, remove squash from the oven and set aside
**Once your spaghetti squash has about 15-20 minutes left, begin cooking the scampi
- Turn stove to medium heat and drizzle in 2 tbsp olive oil to the pan. Allow oil to heat for a minute or two.
- Remove shrimp from the marinade and place into a pan with one side down. Allow shrimp to cook for about 2 minutes on one side, until the downward facing side turns pink.
- Flip the shrimp over and cook the other side for an additional 2 minutes, until it has also turned pink. The shrimp is done cooking when it is pink and opaque white. Do not overcook. Remove shrimp from the pan and set aside.
- Add 1 tbsp butter/ghee and chopped shallots to the pan and saute for about 3 minutes until translucent. Add in chopped garlic and 1 tbsp lemon zest and saute for an additional minute until fragrant. Push garlic and shallot mixture to the edge of the pan, then add in whole cherry tomatoes and turn the heat to medium-high. Allow the tomatoes to blister, this may take 3-5 minutes.
- Pour in 1/3 cup white wine to deglaze pan, scraping any brown bits off the bottom. Allow the alcohol to cook off for one minute.
- Add in 3 tbsp lemon juice and 2/3 cup chicken broth, stirring to combine. Sprinkle 1/4 tsp red pepper flakes, 1/2 tsp black pepper, and 1 tsp sea salt into the pan. Turn the heat to medium-low and allow mixture to simmer for about 5 minutes until reduced.
- Add shrimp, lobster, 1 tbsp butter/ghee, spinach, and parsley (reserving 2 tbsp for garnish). Add salt and pepper to taste. Allow only enough time for seafood to heat up and spinach to wilt – if you cook too long, the seafood will overcook. This should only take about 2 minutes.
- Scrape the spaghetti squash out of the shell into bowls using a fork and spoon the lobster shrimp scampi over the squash.
- Garnish with 2 tbsp of parsley and a squeeze of fresh lemon juice before serving
- Add lemon slices and nutritional yeast/parmesan cheese, if desired