Shrimp Scampi with Basil Pesto (Paleo, AIP)
Prep time
Cook time
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A very flavorful pasta with shrimp and spiralized vegetables tossed in a basil pesto sauce. Grain free, dairy free and nut free!
Recipe type: Main Course
Cuisine: AIP
Serves: 4
  • One 8 oz box of grain free cassava spaghetti ( Jovial brand)
  • About 1 lb of raw shrimp, thawed, peeled and deveined
  • ½ tsp sea salt
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp finely chopped garlic (about 3 large garlic cloves)
  • 1 tbsp fresh or dried parsley
  • 2 medium size zucchini, spiralized
  • 1 large carrot, spiralized
  • 1 medium white sweet potato, peeled and spiralized
  • ¼ tsp sea salt
For the pesto sauce:
  • About 1 cup packed fresh basil leaves
  • ½ cup fresh parsley (or cilantro)
  • 1 garlic clove, peeled
  • 1 tbsp fresh lemon juice
  • 1 tbsp coconut milk (optional)
  • ¼ tsp sea salt
  • 2 tbsp water
  • ¼ cup extra virgin olive oil
  1. Place a large stock pot filled to about ¾ th with water and heat until the water starts to boil. Lower the heat and add a tbsp of sea salt and a tbsp of olive oil to the water. Then add the spaghetti into the pot. One end of the spaghetti will stick out of the pot. Wait for a couple mins and when the bottom part softens, slide the spaghetti fully into the pot. Continue to cook for about 11 mins and then drain the pasta using a stariner/ colander. Rinse the pasta under running cold water too for a couple mins to prevent it from sticking together. Keep aside.
  2. Place the shrimp in a small mixing bowl and sprinkle the sea salt over it. Use your hands to rub the salt over all the shrimp. Keep aside for 5 -10 mins.
  3. Heat a large stainless steel skillet and when hot, lower the heat and add about 2 tbsp olive oil. Then carefully add the shrimp (discarding any water in the bowl) into the skillet. Cook for about 2 mins on medium heat. Then flip and cook again for about 1 minute. Transfer the shrimp onto a dish.
  4. Add the rest of the olive oil to the skillet and then add the garlic. sauce for about 2 mins on low heat until they turn golden in color. Add the parsley too and stir for a minute. Next add all the spiralized veggies onto the skillet and gently stir to mix the veggies with the oil mixture. Sprinkle the seal salt over the veggies and cover and cook on low heat for 2 minutes.
  5. To make the pesto sauce, add all the ingredients into a small food processor/ blender jar and blend until you get a smooth sauce.
  6. After the veggies are cooked, add the spaghetti and shrimp back into the skillet and pour the pesto sauce on top. Gently toss to coat the sauce over the shrimp and the pasta. Serve warm.
Recipe by Cook2Nourish at