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Kevin Curry

Healthy Creamy Shrimp Pasta Recipe

Today’s recipe is this excellent dairy-free and low-carb creamy garlic shrimp pasta! Just because you reduce the carbohydrates, gluten and dairy in your diet, doesn’t mean you have to lose out on a lot of flavors. Here’s one of my favorite low-carb recipes that’s both filling and flavorful.

For this recipe, I used spaghetti squash instead of wheat pasta. Preparing squash is usually very simple, but the best way I have discovered is to cut the squash into rings, remove the inside and bake spaghetti squash on a baking sheet lined with baking paper. The slices should be sprinkled with oil and seasoned with sea salt and pepper. Bake them for about 45 minutes, leave them to cool, and make spaghetti.

Spray a skillet with a little coconut oil and toss in raw shrimps. Season with a little sea salt and pepper and cook the shrimps for about 3 to 5 minutes, until the shrimps are completely cooked.

When shrimps are done, take them out of the skillet and use the same skillet to prepare sauce. Add a little olive oil, red onion and garlic and cook on low heat for two minutes. Then, pour in coconut cream, oregano and fresh lemon juice. Stir it up and season to taste with sea salt and pepper. When it starts to boil, reduce the medium heat to low heat and cook for a few more minutes.

Add the shrimp to the spaghetti squash, then drizzle it with a creamy lemon sauce. Garnish with chives, fresh dill, coarse pepper and lemon. Boom! Enjoy this wonderful dish while it is still hot.

Make this creamy shrimp pasta for your family, I assure you he will be thrilled, just like you!

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Ingredients for 2 servings:

  • 3/4 lb giant shrimp
  • 2 large spaghetti squash (roughly 20oz when baked and pulled out of rings)
  • Cream Sauce
    • 1 tablespoon olive oil (or coconut oil)
    • 1/2 tablespoon minced garlic
    • 1/3 cup red onions
    • 1 cup coconut cream
    • juice from 1 lemon (or to taste)
    • 1/2 tablespoon dried oregano
    • sea salt & pepper to taste
  • Garnish:
    • chives
    • fresh dill
    • coarse pepper
    • lemon
  • spray olive oil or coconut oil


Step 1

set oven to 400F.

Step 2

Using the sharpest and largest knife you can find, cut spaghetti squash into rings. Remove the insides, then place the rings on a baking sheet lined with parchment paper.

Step 3

Brush or spray the rings with olive oil and add a pinch of sea salt & pepper. Bake for 40 – 45 minutes. Once the squash has finished baking, allow it to cool, then gently pull the spaghetti out of the rings and set in a bowl.

Step 4

Set a nonstick skillet on medium high heat and spray with cooking spray. Add the shrimp and cook until it is no longer pink, about 5 minutes. While the shrimp is cooking, add a pinch of sea salt & pepper. Set the shrimp aside.

Step 5

Using the same skillet, add olive oil and saute garlic and red onion for about 3 minutes, being careful not to let the onions or garlic brown. Then, add the remaining ingredients for the sauce. Once it begins to simmer, reduce the heat to low and cook for about another 1 -2 minutes.

Step 6

Add a serving of pasta to a plate, then a serving of shrimp, then pour part of the sauce over it.

Step 7

Garnish, then enjoy immediately!

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!