Fra Diavolo is a spicy tomato based sauce that is often paired with shrimp and pasta. I’ve never been a huge fan of it personally. I’ve also never been that impressed with spaghetti squash. As a gluten free or low carb pasta substitute I always find it lacking, so I rarely use it.
Ironically though, when I put these two things that I’m not at all passionate about together, I fell instantly in love. So much so that the shrimp, (which were delicious) totally took a back seat, and I ended up eating all of the squash and sauce first. It’s a big deal for me people – shocking and maybe a teeny bit life changing! I love it when that happens.
Spicy and slightly sweet, this is the kind of meal that you just want to keep eating, and it’s so good that you feel a little sad when it’s gone. But don’t be too sad, because another great thing about this recipe is that it comes together very quickly, so you can throw some together as often as you like.
If whole shrimp skeeve you out (i.e. you don’t like it when your food stares back at you), you can use peeled, raw shrimp in this recipe.
One thing of note – because of the tomato sauce, onions, and spaghetti squash, this dish has more carbs than some of you might be able to fit into your plan (e.g. Keto, Atkins Induction, etc.) at this time. If so, you can look forward to eating this when you’re in maintenance mode!
Shrimp Fra Diavolo w/ Spaghetti Squash (Paleo)
- Yield: 6 1x
- Category: Entree
- Cuisine: Seafood and vegetables
- 1/4 cup olive oil
- 1/2 Tbsp red pepper flakes
- 1.5 lb raw shrimp
- 1/2 cup onion, chopped
- 1 28oz can crushed tomatoes
- 2 Tbsp garlic, minced
- 1 tsp dried oregano
- 1 large spaghetti squash
- 1 tsp olive oil
- salt and pepper to taste
- 2 Tbsp chopped parsley
- Rinse your spaghetti squash and pierce all over with a sharp knife. Microwave it (whole) on high for 25 minutes. Let it cool for about 10 minutes, then cut in half, remove seeds and scrape out the strands of faux “pasta.”
- Put the squash in a medium bowl and toss with 1 tsp olive oil and salt and pepper to taste.
- While the squash is cooking, heat 1/4 cup of olive oil in a medium saute pan and toss in the red pepper flakes. Add the shrimp (be careful of popping oil since the shrimp have a high water content!) and cook for a couple of minutes until just opaque and starting to curl. Don’t overcook them people! Remove the shrimp from the pan and set aside.
- Add your onion to the pan and cook for several minutes until translucent. Add the minced garlic and cook for another minute or two, being careful not to scorch it. Pour the crushed tomatoes into the pan and add your oregano and salt and pepper to taste. Let the sauce simmer for about 20 minutes. It should be done by the time your squash is ready.
- To assemble, spoon about 1/4 of the sauce into a shallow pasta bowl and top with a generous portion of the squash. Top with shrimp and garnish with parsley to serve.
- Calories: 280
- Fat: 13g
- Carbohydrates: 14g net
- Protein: 26g