Whole 30 Whole30 Shrimp Scampi over Zoodles
Classic scampi gets a smart, clean-eating makeover here, swapping pasta for spiralized zucchini and butter for ghee — and the result is every bit as satisfying as the original. The sauce is built from garlic, chicken broth, fresh lemon juice, and lemon zest, so it's bright, savory, and genuinely complex without a single off-plan ingredient sneaking in. One of the trickiest parts of making zoodles work is moisture control, and this recipe handles it upfront by salting and squeezing the zucchini before it ever hits the pan — that step alone is what keeps the sauce from turning watery and thin. Plump, seasoned shrimp get a quick sear in ghee until perfectly pink, then come back into the skillet at the end so they stay tender rather than rubbery. The whole dish comes together in under 30 minutes and serves four, making it a realistic weeknight option even when you're deep in a reset and temptation is everywhere. A shower of fresh parsley and a squeeze of lemon at the table pull everything together into something that feels genuinely restaurant-worthy.
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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
- 3 tbsp ghee, divided
- 4 cloves garlic, minced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 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 stand for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much moisture as possible — the noodles should feel noticeably drier and slightly limp.
- 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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