Gluten Free Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

Total time30 min

Prep time15 min

Cook time15 min

Gluten Free Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

Spiralized zucchini stands in for pasta here, soaking up a garlicky, lemon-bright sauce built on ghee and olive oil so every strand gets coated without any heaviness. The shrimp gets a quick sear until just pink and opaque, then goes back into the pan with sliced garlic, a splash of tangy vinegar-broth reduction, and fresh lemon juice and zest for brightness. A scatter of chopped parsley finishes the dish with a fresh, herby lift right before serving. It all comes together fast in one skillet, which makes it a great weeknight option when you want something light but still satisfying. This one's a solid pick for a gluten free dinner rotation, since the whole dish is built around vegetables, shrimp, and simple pantry seasonings rather than anything wheat-based. Serve it straight from the pan with lemon wedges on the side for an extra squeeze of citrus at the table.

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Ingredients

4 servings

For the zoodles

4 medium zucchini (about 2 lb total)
1 tsp kosher salt

For the shrimp

1½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes

For the sauce

4 tbsp ghee
4th & Heart Ghee Butter Original Recipe - 9 Oz Organic Valley Ghee Clarified Butter - 7.5 Oz Carrington Farms Organic Ghee Clarified Butter Grass-Fed, 12 fl oz Organic Valley Ghee Clarified Butter, 13 oz Laxmi Pure Ghee Clarified Butter
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2 tbsp olive oil
6 cloves garlic, thinly sliced
⅓ cup dry white wine vinegar diluted with chicken broth (2 tbsp white wine vinegar + enough chicken broth to reach ⅓ cup)
2 tbsp white wine vinegar
3 tbsp fresh lemon juice (from about 1½ lemons)
1 tsp lemon zest
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Toss the spiralized zucchini noodles with 1 tsp kosher salt in a colander set over the sink. Let them sit for 10 minutes, then squeeze firmly with your hands or press with a clean kitchen towel to remove as much liquid as possible. Set aside.
2
Pat the shrimp dry with paper towels and season with ½ tsp kosher salt, black pepper, and red pepper flakes.

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