Whole 30 Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

Total time30 min

Prep time15 min

Cook time15 min

Whole 30 Paleo Garlic Butter Shrimp Scampi with Zucchini Noodles

Spiralized zucchini stands in for pasta here, soaking up a garlicky, lemon-bright sauce built on a quick pan reduction of vinegar and broth. The shrimp cook fast in a hot skillet until just pink and tender, then get tossed back in with plenty of sliced garlic and fresh parsley for a dish that tastes indulgent but is really just simple, whole ingredients doing the work. A finishing swirl of melted ghee gives the sauce that glossy, restaurant-style richness without any grains or heavy add-ins weighing it down. Bright lemon juice and zest cut through the richness and keep every bite tasting fresh rather than heavy. It's a fast, satisfying dinner that fits neatly into a Whole30 kitchen, and it comes together in one skillet with minimal cleanup. Serve it straight from the pan with extra lemon wedges for squeezing over the top.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the zoodles

4 medium zucchini (about 2 lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
See all
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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!