Partially Paleo Shrimp Scampi/Alfredo 

I love shrimp. So much so that I think Bubba, Forrest, and I would have been the coolest shrimp slingin’ Wolfpack to ever be. 

   

 

  

  

You get the idea. 

That being said, I was super excited when shrimp was on sale at the store, which is what brought about this recipe. Shrimps. And wine. I also love wine. (Which is why this is a ‘partially Paleo’ recipe. Don’t go callin the Paleo Police cuz I love wine. I’m not sorry about that. 😉


PARTIALLY PALEO SHRIMP SCAMPI/ALFREDO  

 What you need:

1# shrimp

1 medium sized acorn squash, roasted and puréed. 

1 can full fat coconut milk

1 cup white wine (I used a nice Sauvignon Blanc, you can omit this if you want to be a better cave-person than I am. Sub it out by using the entire can of coconut milk and 1/4 cup lemon juice)

1 pint grape tomatoes, whole

6 cloves garlic, smashed and minced

2/3 cup basil, fresh, chopped

Asparagus, diced. (Use as much as you’d like. I used one entire bundle)

1 TBS red pepper flakes (if you can’t handle the heat, edit or omit)

1 TBS onion powder

2 tsp parsley flakes

2 tsp oregano flakes

Salt

Pepper

4 TBS ghee or coconut oil

(1 medium spaghetti squash or 1 head of cauliflower, riced)
What to do:

  1. Preheat oven to 450 degrees Fahrenheit. 
  2. Slice and remove seeds of acorn squash, (I cut mine into 1 inch thick slices which helped expedite the roasting process) bake for 20 min. 
  3. Slice and remove seeds of spaghetti squash (if you chose to use it) and place in oven with acorn squash. Bake for 25-30 min. 
  4. In a saucepan, bring coconut cream (the thick white stuff in the can of coconut milk) to a boil. Add spices and garlic. 
  5. Peel skin off of acorn squash and add to the coconut cream. Reduce heat to simmer and with and immersion blender, blend until smooth. 
  6. Remove spaghetti squash strands from skin and set to the side. 
  7. Add grape tomatoes and wine to sauce. Continue to simmer. 
  8. While sauce simmers, take your cauli rice or spaghetti squash strands, as well as your diced asparagus, in a large hot skillet with 4 TBS ghee/coconut oil and sautée. 
  9. Once a nice sautée is reached, add sauce and shrimp to skillet. Reduce heat to medium heat and cover. Cook until shrimp are opaque and no longer grey. 
  10. ENJOY! && Make sure you smash the tomatoes!! 

This is by far one of my favorite dishes I’ve made, to date! I hope you enjoy it as much as we did! 
xoxo,

Syd

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