Ingredients:

500g raw scampi
2 gloves of garlic
Coconut oil
3 zucchinis (spiralize the zucchini into spaghetti shape)
150g quinoa spaghetti
250g frozen peas
Basil pesto
salt and pepper

Process:

Heat water for the quinoa spaghetti and as you put the quinoa spaghetti into the pot you start heating up the pan with coconut oil for the scampi and as they start taking colour you add the garlic. Keep turning the scampis while cooking, 2 minutes before the pasta is done you add the frozen peas into the spaghetti and cook until pasta is finished. Drain the spaghetti and peas and quick mix it with the zucchini spaghetti, add the scampis and pesto, seasoning with salt and pepper and ready to eat.

Serves 4

Pesto

Ingredients:
2 big handfuls fresh basil
20g pine nuts
1 glove of garlic
1 little piece of parmesan
Olive oil

Put all the ingredients to the pesto into a blender except olive oil.  After blending a bit start adding olive oil until you get a nice smooth consistency . Set the pesto a side.

If you don’t eat any kind of carbohydrate you just add more zucchini instead of the quinoa spaghetti.