Buffalo Shrimp Scampi over Spaghetti Squash

Source: fastpaleo.com
Course: Dinner
Preperation time: 15min
Cooking Time: 40min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
1 Tablespoon Garlic, Minced 1 1 4 4 0 0 16 16
12 Jumbo Shrimp 23 23 2 2 2 2 119 119
1 Medium Spaghetti Squash 2 2 27 27 2 2 120 120
1 To Taste Frank's Red Hot Sauce 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 26 32 17 375
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Instructions

  1. First thing I do I poke a few hundred fork holes into my squash and get it cooking in the microwave. There’s nothing worse than overbooked spaghetti squash, so I tend to start at 10 minutes and work up from there. (Note: If you have the time, you can bake spaghetti squash at 350F for about 35 to 40 minutes.)
  2. Add olive oil or ghee to skillet with garlic. Sauté for about a minute. Add shrimp and red hot. Simmer on low to medium heat until shrimp are slightly “browned” with sauce mixture. Takes about 10-15 minutes, depending on how much red hot you use.
  3. While that’s simmering, get your squash ready. I like to toss mine with some S&P and olive oil, kind of gives it that “pasta” effect. Plate that up, and add the shrimp. I almost always add “green beans with brown stuff”…that’s how my mama makes ‘em and when I was little I didn’t know what sautéing was! Makes a great compliment though. Enjoy!
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