Shrimp Scampi

This recipe is a keeper. It's very light (...if you consider a heavily buttered dish "light") and completely delicious. I'm trying to up my seafood game in a way that allows me to share easy easy easy recipes. For some reason, seafood has always been a purple unicorn in my mind. By that I mean it just always seemed really fancy and too hard and unrealistic for me to deal with. So, being the lazy piece that I am, I just never bothered. But much to my surprise, seafood is just as easy to make as any other animal protein...which is completely sensible...I honestly don't really know why I thought it was so hard. I'm not always the most logical how until about last year I thought the phrase "torrential downpour" was "tarantula downpour." Which, when you think about, is a horrific concept. Raining tarantulas...very nightmarish.

Well now that I've digressed from shrimp to spider rain in a short 5-6 sentences, I'll go ahead and shut my mouth. Let's get to the good stuff - here I present you with a strong contender fit for even the most culinary-challenged individual.


  • 1 large spaghetti squash (or 2 small)
  • Olive oil
  • 1/4 cup grass-fed butter or ghee
  • 2 cloves of garlic, minced
  • 1 lb. shrimp
  • 1 tsp red pepper flakes
  • 1/2 tsp garlic salt
  • 1/4 tsp paprika
  • Juice of 2 lemons
  • 1/2 tbsp oregano
  • 1/2 tbsp basil
  • Salt and pepper to taste


  1. Preheat your oven to 400. Cut your spaghetti squash in half (length-wise) and brush olive oil over each half. Place on an aluminum-lined baking sheet and bake for 30 minutes. When finished, scrape out the seeds and remove squash strands to a large bowl. Set aside.
  2. While your spaghetti squash cools, melt your butter in a large skillet. Add garlic and saute on medium-high heat for 2-3 minutes.
  3. Add your shrimp (tails removed) to the skillet and cook for 3-4 minutes per side, or until the shrimp turns slightly pink and is no longer transparent.
  4. Turn heat to low and add red pepper flakes, garlic salt, paprika, and lemon juice. Let simmer for another minute and remove from heat.
  5. Add oregano, basil, salt and pepper to the spaghetti squash bowl and mix. Add the shrimp/butter/lemon mixture into the bowl and toss well. Taste to see if you want to add any more lemon juice (I like mine super lemon-y!). Divide among bowl and serve.

Servings: 2-3