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
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
4 TBS ghee or coconut oil
(1 medium spaghetti squash or 1 head of cauliflower, riced)
What to do:
- Preheat oven to 450 degrees Fahrenheit.
- 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.
- 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.
- In a saucepan, bring coconut cream (the thick white stuff in the can of coconut milk) to a boil. Add spices and garlic.
- Peel skin off of acorn squash and add to the coconut cream. Reduce heat to simmer and with and immersion blender, blend until smooth.
- Remove spaghetti squash strands from skin and set to the side.
- Add grape tomatoes and wine to sauce. Continue to simmer.
- 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.
- 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.
- 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!