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KETO Spaghetti squash shrimp scampi / KETO Recipes / KETO Main Dish


1 medium spaghetti squash

1 lb shrimp, shells removed, cleaned, and deveined

1/3 cup butter

1 tbls coconut oil

1/4 cup garlic minced

1/2 a can of artichoke hearts

1/2 cup white whine

dry 1 tsp red pepper flakes Parmesan cheese

1/4 cup parsley Salt and pepper to taste


  • Cut slits all over the spaghetti squash and pop it in the microwave for 15 mins or oven set at 400 for 25min.
  • When the spaghetti squash is done and it’s soft on the outside, cut it in half and use a fork to get the spaghetti strings.
  • Heat a large pan on medium
  • Add butter and coconut oil together and wait for it to melt.
  • Once that’s melted, add the garlic, artichoke hearts, and red pepper flakes.
  • Cook for about 5 mins.
  • Keep an eye on it and stir making sure your garlic doesn’t burn.
  • Lower the heat if you need to but cook it long enough to release all those flavors.
  • Next, turn up the heat to high add and add the shrimp.
  • Cook shrimp until just pink.
  • Next, add the wine, salt and pepper to taste.
  • After you make sure the shrimp is fully cooked, Lower the heat and add the spaghetti squash into the pan.
  • Garnish with parsley and Parmesan cheese! Viola! All done.

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