This delicious fare was what I served for dinner last night. We just LOVE this dish that literally goes together in about 15-30 minutes flat! My kind of recipe! The addition of cream makes this a slightly different shrimp scampi creation from the norm. This recipe and other shellfish recipes is the reason I use unsalted butter exclusively. Since shrimp has a lot of natural sodium in it, I find adding any pushed is over the top in salinity for me. This recipe is acceptable for all phases of Atkins and other Keto diets. When you get to Phase 2 “OWL” (Ongoing Weight Loss), 2 T. of a nice dry white wine added to this is divine!
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1 lb. shrimp, peeled and cleaned
2-3 cloves minced garlic (I use 3)
½ stick unsalted butter
Juice of 2 limes (about 2-3 T.)
1/4 c. finely chopped parsley
1/8 tsp. smoked chipotle powder (if you can’t get it, use cayenne pepper)
¼ c. heavy cream
Sprinkle of xanthan gum to slightly thicken
2 c. spaghetti squash threads (½ c. per serving)
DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water. Microwave on HI for 13 minutes. Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping. In a non-stick skillet, melt butter. Add minced garlic and saute until cooked but not burned. You don’t want a raw garlic taste to dominate the final dish. Add chipotle powder and shrimp and saute until shrimp curl and are opaque. Add parsley and lime juice and immediately lower heat to lowest setting. Add cream and stir well. Dust lightly with xanthan gum and stir until slightly thickened. Serve over spaghetti squash threads with a nice green salad!
NUTRITIONAL INFO: Makes 4 servings, each containing: (includes spaghetti squash)
303 calories, 19.2 g fat, 9.15 g carbs, 1.38 g fiber, 7.77 g NET CARBS, 24.4 g protein, 194 mg sodium