Whole30 Garlic Butter Shrimp Pasta
Indulge in a healthier twist on a classic favorite with this Whole30 Garlic Butter Shrimp Pasta! This light yet satisfying dish replaces traditional spaghetti with naturally gluten-free spaghetti squash, giving you all the noodle-like goodness without the carbs. Succulent shrimp are cooked to perfection in a rich, garlic-infused ghee and tangy lemon sauce, creating a flavorful base that’s both dairy-free and Whole30 compliant. A hint of fresh parsley adds a vibrant, herby finish, while optional red pepper flakes bring a subtle heat to the dish. Ready in just under an hour, this easy recipe is perfect for weeknight dinners or meal prep, offering a delightful balance of comfort and nutrition. Whether you're following the Whole30 program or simply looking for a delicious shrimp recipe, this dish will quickly become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 large spaghetti squash
- 3 tablespoons ghee
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes, or until tender.
While the squash is baking, heat 1 tablespoon of ghee in a large skillet over medium-high heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet, sprinkle with salt, pepper, and red pepper flakes if using. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.
Remove the shrimp from the skillet and set aside.
Add the remaining 2 tablespoons of ghee to the same skillet.
Once melted, stir in the lemon juice, and let the mixture simmer for 2 minutes.
When the spaghetti squash is done, use a fork to scrape the flesh into strands.
Add the spaghetti squash 'pasta' to the skillet and toss to coat in the garlic lemon 'butter' sauce.
Return the shrimp to the skillet and combine well.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 30.4 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
