Gluten Free Shrimp Scampi
Quick and easy shrimp scampi alternative that also happens to paleo, AIP, Whole30 and keto friendly.
Servings: 3 people
Calories: 735kcal
Cost: $15
Equipment
- large pot for spaghetti (if not option for the veggie version)
- large frying pan
Ingredients
- 1 pound shrimp defrosted, I like Butcher Box
- 1 cup butter I like to use ghee. You can also use cooking oil or dairy free butter.
- 1/2 tsp sea salt
- 3 whole lemons juiced
- 1/2 cup bone broth
- 7 cloves garlic minced
- 1 pound pasta I love Jovial's cassava noodles. You can also use veggie noodles or spaghetti squash.
- 1/2 tsp black pepper optional
Instructions
- If you are using pasta noodles and not veggies, follow the package instructions on the box and cook pasta accordingly. If you are cooking fresh veggie noodles, add ghee to a frying pan and sauté veggie noodles for 5 minutes. I like my noodles al dente.
- While the pasta is cooking, add the butter (or cooking fat), garlic, salt, and pepper to the stovetop in a large skillet on medium heat for 1 minute. After the one minute is up, add the raw shrimp and cook for 2-3 minutes, flip the shrimp and cook for an additional 2 minutes. Once the total of 4 minutes is up add the lemon and bone broth to the pan and cook for 1 additional minute. Pour the sauce and the shrimp mixture over the noodles. Make sure to scrape the bottom of the pan to get all of the garlic and delicious stuff at the bottom Garnish with fresh herbs if desired.
Notes
Storage: This dish can be stored in the refrigerator in an air tight container for 3 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.
Servings: This recipe should yield 3 servings
Nutrition
Serving: 1bowl | Calories: 735kcal | Carbohydrates: 12g | Protein: 35g | Fat: 62g | Saturated Fat: 37g | Cholesterol: 535mg | Sodium: 2378mg | Potassium: 662mg | Fiber: 3g | Sugar: 7g | Vitamin A: 754IU | Vitamin C: 20mg | Calcium: 257mg | Iron: 5mg