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 person...like 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
- 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.
- While your spaghetti squash cools, melt your butter in a large skillet. Add garlic and saute on medium-high heat for 2-3 minutes.
- 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.
- Turn heat to low and add red pepper flakes, garlic salt, paprika, and lemon juice. Let simmer for another minute and remove from heat.
- 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.