Shrimp Scampi Linguine

Whoa!  Two spaghetti squash recipes back to back.  I guess you can say that I am pretty obsessed with the stuff.  Here is a dinner that is sure to please anyone, Paleo-lover or not!  It is way better than any version you'll find at a seafood restaurant and so easy to make!  I doubled the recipe so that we would have plenty of leftovers to enjoy the next day and I suggest you do the same.  Who said Paleo can't be super-satisfying?

TIME SAVING TIP: Begin preparing your shrimp (cleaning,peeling, etc.) then make the scampi while the spaghetti squash is roasting.

Shrimp Scampi Linguine
Adapted from: The Functional Foodie
Prep Time: Approximately 5 minutes
Cook Time: Approximately 35-45 minutes
Serves: 2-4

Ingredients:

• 1 large roasted spaghetti squash (see instructions below)
• 1 lb uncooked, deveined, peeled wild-caught shrimp
• 2 tbsp olive oil
• 2 tbsp grass-fed butter
• 4 cloves of garlic, minced
• sea salt and pepper
• red pepper flakes
• 1/2 cup chopped fresh parsley (or 2 tbsp dried)
• juice from 2 lemons
• lemon zest from 1/2 a lemon (about 1/4 cup)

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the delicious noodles!

Instructions for Shrimp Scampi:

1. Preheat a large skillet over medium low heat then add olive oil and butter and melt.
2. Add garlic to the skillet and cook for only a few minutes.
3. Add the shrimp, salt, pepper and a few shakes of red pepper flakes.  Stir shrimp frequently and cook until pink (about 5-7 minutes) .
4. Remove skillet from the heat and add parsley, lemon juice and lemon zest.
5. Stir to combine then serve over spaghetti squash noodles.