Lobster Shrimp Scampi Over Spaghetti Squash

Low-carb, Paleo, Keto, Whole 30

Lobster Shrimp Scampi Over Spaghetti Squash

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Ingredients:

  • 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)

Shrimp Marinade:

**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

  1. Preheat oven to 425 degrees
  2. Poke roughly 8-10 holes in the spaghetti squash with a sharp knife or fork
  3. Microwave for 2 minutes – I recommend microwaving for 1 minute, checking it, and then putting it in for an additional minute
  4. Allow to cool for a minute. Cut spaghetti squash in half and remove seeds by scraping out with a large spoon
  5. Drizzle 1 tbsp of olive oil over the cut-side of the squash and sprinkle some salt and pepper over top to season
  6. Place both pieces cut-side down onto a foil-lined baking sheet
  7. Roast in oven for about 40-45 minutes, depending on size of squash
  8. Once the skin is fork-tender, remove squash from the oven and set aside

Recipe:

**Once your spaghetti squash has about 15-20 minutes left, begin cooking the scampi

  1. Turn stove to medium heat and drizzle in 2 tbsp olive oil to the pan. Allow oil to heat for a minute or two.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Scrape the spaghetti squash out of the shell into bowls using a fork and spoon the lobster shrimp scampi over the squash.
  9. Garnish with 2 tbsp of parsley and a squeeze of fresh lemon juice before serving
  10. Add lemon slices and nutritional yeast/parmesan cheese, if desired

**Recipe serves two people

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Chicken Egg Roll Meatballs Over Broccoli Slaw

Instant Pot friendly recipe, Whole 30, Paleo, Keto, Low-Carb

Chicken Egg Roll Meatballs over Broccoli Slaw

This post may contain affiliate links. Please read my disclosure policy.

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Ingredients:

Chicken Egg Roll Meatballs

  • 1 lb ground chicken
  • 1 cup shredded carrots
  • 1/2 onion, minced
  • 1 tsp onion powder
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp of gelatin (Vital Proteins has a great grass-fed beef gelatin)
  • 1/3 cup olive oil
  • 3/4 cup + 1 tbsp beef broth
  • 1/4 cup coconut aminos
  • 2 tsp arrowroot powder
  • Chopped green onions for garnish
  • Sesame seeds for garnish

Asian Broccoli Slaw

  • 1 tbsp olive oil
  • 1 bag of broccoli slaw
  • 2 tbsp coconut aminos
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp sesame oil
  • Salt and black pepper to taste
  • Drizzle of Siracha or chili paste (omit for Whole 30 or Paleo due to added sugar)

Recipe:

  1. In a mixing bowl, mix together the ground chicken, onion, carrots, onion powder, garlic powder, ground ginger, and pepper. Once you have mixed the ingredients together, sprinkle on the gelatin, ensuring that it is evenly distributed so it does not clump together. Form 1-2 inch meatballs and set to the side.
  2. Pour 1/3 cup of olive oil into the Instant Pot bowl and hit the Sauté button, allow the oil to heat up. Working in small batches, place the meatballs into the olive oil and move around in the pot so they do not stick. Cook until browned, about 5 minutes. Add 3/4 cup of beef broth and 1/4 cup of coconut aminos to the pot. Secure the lid and press the Pressure Cook/Manual button. Then use the +\- buttons to adjust the time until 5 minutes is displayed.
  3. Meanwhile, while the meatballs are cooking turn the stove to low heat. Add sesame seeds to the pan, stirring constantly until golden brown. This should only take a couple minutes, then set aside for garnish.
  4. Add 1 tbsp of olive oil to a sauté pan and turn the stove to medium-high heat. Once the oil has heated, add the broccoli slaw, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes and 2 tbsp of coconut aminos to the pan. Stir occasionally and cook for about 5 minutes until tender. Season with salt and pepper to taste.
  5. Once the cooking cycle has completed, use the quick release on the pressure valve and remove the lid once it is safe. Remove the meatballs from the pot, leaving any small bits of the meat behind for the sauce.
  6. Mix 2 tsp of arrowroot powder with 1 tbsp of beef broth to make a slurry. Add the slurry to the pot and use an immersion blender to combine. Remove from heat.
  7. Serve meatballs over the broccoli slaw, pour desired amount of sauce over top and garnish with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha, if desired.

**Recipe serves 4 people

Recipe adapted from “Affordable Paleo Cooking with your Instant Pot” by Jennifer Robbins

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**This post contains affiliate links

About Partners in Cooking

My name is Jessica Achee and I met my partner in cooking, Cody, in July of 2017. When we met we shared an immediate connection over our love of food and cooking. Our relationship began with us preparing meals for each other and each day we continue to grow in our love of cooking and our love for each other. Our favorite moments are those spent in the kitchen creating meals together. Over the past two years of our relationship, we took a journey that focused on nourishing our bodies with healthier foods. Our bodies love when we are following a Paleo diet, though we tend to stray at times. Regardless of “how good” we are being, we always like to focus on choosing healthier, whole foods whenever possible. It is through our love of each other, food, and cooking that “Partners in Cooking” was born.

Cooking is something that is deeply ingrained in both of our roots. My roots are entangled from various places – California, Pennsylvania, and now North Carolina. My families roots extend even further focusing on the Greek and Cajun heritage of my grandparents. Cody’s roots are deeply southern – raised in true southern hospitality. We both started cooking and trying new foods with our parents at a very young age, and since then our love for everything food has only grown stronger.

Outside of just cooking, I grew up with a mom who is truly passionate about nutrition. My childhood consisted of eating mostly organic, natural foods and despite the fact that I absolutely hated this as a child, it is something with age that I have grown to admire my mother for. I admire her wisdom in that she chose to buy organic and push natural foods and products before it became a trend. As an adult, I choose to buy organic whenever I can, nourish my body with natural foods rather than processed foods, and almost always choose the natural ways to heal my body over the conventional ways. I have learned the power of choosing to love your body with natural, whole foods every day and I want to share that love with others.

As someone who loves all things cooking and nutrition, I wanted to focus on providing healthy, clean recipes for people with any diet. I do not think there is one best diet or way to eat for your body, I believe that all bodies have their own likes and dislikes, but I do think that eating whole, unprocessed foods is something we can all benefit from. On Partners in Cooking’s website, you will find nutritious recipes that will meet the needs of you and your family no matter what your diet may look like. It is my goal to provide a user-friendly website, focused more on recipes and less on the blogging fluff, in order to give people quick access to a library of delicious and healthier recipes.

Though all of this sounds great, sometimes it can be hard to find time for cooking and let’s face it, not all people love it like I do – this is where the idea of my meal prep service was born. I have tried multiple meal prep services to help me stay on track with healthy eating, however, I have found that though convenient, most meal prep services provide extremely bland food. As someone who is passionate about cooking and LOVES to eat, I cannot possibly force myself to eat chicken and broccoli with brown rice every day. Several years ago I began meal prepping for myself, creating a variety of delicious, healthy meals to keep me on track throughout the week. For years, people have commented that I should begin meal prepping for others because my food looked amazing, so I finally thought, “Why not?!” Now, I want to partner with you in cooking and help you meet whatever wellness goals you may have for yourself this year.