Lemon Butter Shrimp with Spaghetti Squash for Keto Lovers

Easy Peasy lemon butter shrimps with spaghetti squash for keto lovers! 

This tasty recipe was converted from Ina Garten's shrimp scampi from Food Network and substitute linguine with spaghetti squash for low carb diet or Keto lovers.

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 spaghetti squash, cut in halves 

Directions

1. Add 3 cups water in your vitaclay. Place spaghetti squash in clay pot. Set on Stew or Fast to cook for 30-40 minutes or until squash is tender. 
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When squash is cooked through, take out the cooked squash and let it cool off. Use a fork to scrape and fluff the strands from the sides of the squash. Drain the excess liquid and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.