Pescatarian Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles
Total time30 min
Prep time15 min
Cook time15 min
4.7(13)
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Learn more →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
- 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)
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 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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