Paleo Shrimp Scampi over Zoodles
Shrimp scampi is one of those restaurant classics that feels almost impossible to recreate at home without butter, white wine, and a mountain of pasta — but this version pulls it off beautifully using ingredients that fit a grain-free, dairy-free-except-for-ghee lifestyle. The sauce gets its glossy, rich finish from ghee instead of conventional butter, which delivers that same silky mouthfeel without the dairy proteins that make traditional scampi off-limits. Sliced garlic, red pepper flakes, fresh lemon juice, lemon zest, and a splash of white wine (or chicken broth) build a bright, deeply savory pan sauce that clings to every piece of shrimp. Spiralized zucchini stands in for linguine, and when you cook it just long enough to get tender with a slight bite, it holds up under the sauce without turning watery or limp. The whole dish comes together in under 30 minutes and serves four, making it a genuinely weeknight-friendly option that doesn't feel like a compromise. Squeeze an extra lemon wedge over the top right before eating and it tastes like something you'd order at a seaside restaurant — not something you made on a Tuesday because you were trying to eat clean.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp extra-virgin olive oil, divided
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine broth or chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp ghee
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip and cook 30 to 60 seconds more, until opaque throughout and the internal temperature reaches 145°F (63°C). Transfer the shrimp to a plate and set aside.
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