Paleoish Shrimp Scampi Pasta Bake
- Prep Time: 30 MIN
- Cook Time: 1 HR
- Total Time: 1 1/2 HRS
- Yield: 4–5 servings 1x
- Category: Paleoish, Shrimp
- Cuisine: Italian
Description
Delicious Shrimp Scampi topped with Spaghetti Squash baked with a tasty layer of bubbly cheese. Â Need I say more?
Ingredients
Scale
- 1 1/2 lbs shrimp, tails removed
- 1 lg or 2 small spaghetti squashes
- 1/2 cup white wine, I used pinot grigio
- 1/4 cup gluten free Panko, I like Aleia’s
- 1 cup shredded monetary jack cheese
- 1/4 cup grated parmigiano reggiano cheese
- 3 tbsp butter
- 3 tbsp olive oil
- 1 small shallot, minced
- 1 small lemon
- 4 garlic cloves, minced
- Pinch of red pepper flakes
- Italian parlsey, chopped
Instructions
- Preheat oven to 375 degrees.
- Cut the spaghetti squash in half and scoop out the insides where the seeds are. Â Drizzle with a little EVOO and rub with your hands so that the whole inside is coated nicely. Â Sprinkle with some Salt and Pepper and add cut side down to a baking sheet. Bake for 30 minutes then remove and flip. Â Add back to the oven and bake for another 20 minutes. Â You know it will be done once you could create noodles easily with a fork. Â Use a fork and go back and forth to create noodles in the spaghetti squash and set aside.
- Turn on your broil to high. Â Oven rack should be one below the highest setting.
- Get all of your ingredients prepared for the Shrimp Scampi. Â Start by removing the tails and cleaning your shrimp and patting dry. Â Mince the garlic and shallot.
- Grab a 12 inch oven safe nonstick pan and heat at medium high. Once hot, add in 1 tbsp of Olive oil and 1 tbsp of butter. Â Season the shrimp with salt, pepper, and garlic powder both sides. When the butter melts, swirl the pan a few times then add in the shrimp in a single layer. Cook for 1 minute then flip and cook for another 1 minute.
- Drop the heat to medium and remove the shrimp to a bowl.  Add in 2 tbsp of butter and olive oil to the pan. Once melted, add in the minced shallot and sauté for 1-2 minutes. Add in the 4 minced garlic cloves and sauté for 1 minute.
- Add in 1/2 cup white wine and let reduce for 2 minutes. Add in the juice of 1 lemon ensuring no seeds go in and let cook for 1 minute stirring often. add in a nice pinch of salt and red pepper flake and stir. Â Now add in your spaghetti squash and mix up so that the noodles separate and are Incorporated in the sauce.
- Add back in the shrimp and juices in the bowl to the pan. Â Mix up so that everything is combined nicely then turn heat off. Â Sprinkle with the cheeses so that it covers everything. Â Melt 1 tbsp of butter in a small bowl and add in the 1/4 cup of Panko. Â Mix up with a spoon then sprinkle on top of the cheese layer.
- Add to the oven and let broil for 2-3 minutes. Â I like to turn the pan halfway through to get even melting. Â Keep eyes during this whole process because it bubbles quick and the Panko browns fast. Â Remove from oven then top with a nice sprinkle of the Italian Parsley.
Notes
If you are using 2 spaghetti squash, add in the 3 halves and mix up. Â If you feel its enough spaghetti squash with the sauce, save the 1 remaining halve for something else.
Looks amazing!!!! Can’t wait to try it – thanks, Dave!
You will love this one Emily!