Shrimp and Asparagus Scampi

Shrimp.  Garlic.  Asparagus.  Lemon.

 These are a few of my favorite things!  Combine these ingredients into one dish and I am in foodie heaven.

 I now present to you, Shrimp and Asparagus Scampi!

Shrimp and Asparagus Scampi
Shrimp and Asparagus Scampi

This dish is the perfect union of savory and tangy.  The garlicky lemon sauce pairs perfectly with the buttery shrimp.  It is easy enough to make on a week night but also decadent enough to make for any special occasion.  This recipe is Paleo and Whole30 approved which makes it that much tastier.  No need to feel guilty after enjoying this version!

Shrimp and Asparagus Scampi 

Serves 4


  • 1 large spaghetti squash
  • 3 tablespoons of coconut oil, ghee, or grass fed butter (if you are not on the Whole30)
  • 1 small onion, finely chopped
  • 1 lb of asparagus, trimmed and sliced in half length wise (no need to slice if you have thin stalks)
  • 3 garlic cloves, minced
  • 1 lb of raw jumbo shrimp, peeled with tails removed, patted dry with a paper towel
  • pinch of crushed red pepper (optional)
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground pepper
  • juice of one lemon
  • 3 tablespoons of chopped flat leaf, Italian Parsley
  • small lemon wedges for garnishing (optional)



  1. Preheat oven to 350 degrees.  Split spaghetti squash in half length wise.  Scoop seeds out and lay facing down on a cookie sheet.  Bake for 35-40 minutes.  Scrape the spaghetti squash out with a fork.  Set aside.
  2. In a large skillet, heat coconut oil, ghee, or grass fed butter over medium heat.  Add onion and asparagus to the skillet, stirring occasionally for 3-5 minutes or until onion becomes translucent.
  3. Add minced garlic, sea salt, ground pepper, crushed red pepper, and shrimp to the skillet, stirring occasionally.  Sauté for about 5 minutes or until shrimp turns pink.  Remove shrimp from the skillet as soon as it turns pink and set aside.
  4. Add the juice from one lemon to the pan and continue to sauté the onion/asparagus mixture for about 1 minute.  Add the spaghetti squash to the skillet and toss in to the sauce.
  5. Add shrimp and 2 tablespoons of parsley to the skillet and continue to toss until well combined.  Serve immediately and garnish with left over parsley and lemon wedges.



Let me know what you think of this recipe by commenting below!  

If you try the recipe, post pictures on FacebookTwitter, or Instagram using the hashtag #eatmovelivelove and let me know what you think!  

Bon Appétit!

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