Paleo Shrimp Scampi with Zucchini Noodles
This paleo shrimp scampi is packed with flavor and perfect tossed with zucchini noodles! Prep your zoodles ahead of time for a quick, easy, and wildly delicious gluten-free, paleo, and Whole30 compliant dinner that's ready in just 20 minutes.
1/4 cup ghee or grass-fed butter
1/3 cup chicken bone broth
4-6 cloves garlic minced
large pinch red pepper flakes or to taste
1/2 tsp Sea salt or to taste
1/8 tsp black pepper
1/3 cup parsley minced
1 1/2 Tbsp lemon juice
4 zucchini medium, spiralized and sweat*
1/2-3/4 tsp sea salt for sweating zucchini
Olive oil for sautéing zoodles
In a large skillet, melt the ghee or butter over medium heat. Add garlic and sauté until fragrant, about 30-60 seconds. minute.
Add broth, salt, red pepper flakes and black pepper and bring to a simmer. Allow broth to reduce y about half, cooking for 2 minutes or so.
Add shrimp and sauté until opaque and pink, about 3-4 minutes depending on size.
Remove from heat and stir in lemon juice and parsley, then toss with the prepared zucchini noodles (see below)
After sweating zucchini noodles*, heat a large skillet over medium heat and add the olive oil. Sauté the zoodles, using tongs to stir for even cooking, about 2 minutes for “al dente”. Toss with the shrimp scampi and serve immediately - enjoy!
*To “sweat” the zucchini noodles, place it in a collander, then place the collander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 20 minutes - the longer it sits, the more water is drawn out. After the 20 mins or longer, squeeze all the water out with paper towels. You’re now ready to cook your zoodles!
Recipe by Michele Rosen via Paleo Running Momma