Low Carb Shrimp Scampi Recipe (with Video)

Preparing the Spaghetti Squash
1. Stab the spaghetti squash with a knife every 1-2 inches, making sure the knife pierces all the way to the center.
2. Place the squash on a microwave-safe plate and cook for 16-20 minutes, depending on its size, rotating the squash 180° halfway through the cooking time. The squash is done when a fork can easily pierce the skin.
3. Carefully remove the squash from the microwave and place on a cutting board.
4. Use a large knife to cut the squash in half crosswise (you might need to hold the squash with a towel if it's very hot). Let the steam escape from the cut sides so the squash can cool somewhat.
Preparing the Shrimp
1. While the squash is cooking, heat the oil and ghee in a large skillet or sauté pan over medium heat.
2. Add the shrimp in a single layer and sprinkle with half of the salt and black pepper.
3. Let cook until just starting to turn pink, about 2-3 minutes, then flip and sprinkle with the rest of the salt and pepper.
4. Just as the shrimp are becoming totally pink and opaque (another 2-3 minutes), make a little space in the middle of the pan.
5. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 30 seconds.
6. Add the halved cherry tomatoes and lemon juice and toss everything together for 1-2 minutes, or until the cherry tomatoes are warm.
7. Remove from the heat. Taste and add more salt, lemon juice, red pepper flakes, or whatever else you think it needs.
Finishing the Dish
1. Use a large spoon to scoop out and discard the seeds of the squash halves.
2. Then use a fork to scrape out the "noodles," dragging the tines in a circle around the inside of the squash to create long strands.
3. Add the squash to a platter or pasta bowls. Top with the shrimp mixture and then sprinkle the chopped parsley or basil on top. Mangia!