Shrimp scampi is a dish that Americans love. My niece Alexandra used to gobble up this version in our restaurants when she was little. The richness of grass-fed butter; the tangy, refreshing fresh lemon; and a little kick of red pepper flakes pull this dish together. Traditionally served over noodles, zoodles are our Paleo answer for this classic dish!
Shrimp Scampi + Zoodles
- 1 tablespoon (15 ml) extra-virgin olive oil
- 3 tablespoons (45 g) butter
- 1 lb (450 g) wild-caught shrimp, shelled and deveined
- 4 cloves garlic, chopped
- 1 pinch crushed red pepper flakes (optional)
- ¼ cup (60 ml) chicken bone broth
- 2 tablespoons (30 ml) lemon juice (about 1 lemon)
- 3 medium zucchini, cut into zoodles
- Salt and pepper, to taste
- 1 teaspoon lemon zest
- 4 lemon wedges
1. Heat the oil and melt the butter in a pan over medium-high heat. Add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes, and cook for 1 more minute before removing the shrimp with a slotted spoon and setting them aside.
2. Add the broth and lemon juice to the pan to deglaze, scraping up any brown bits, and simmer for 2 minutes. Add the zucchini noodles and cook until just tender, about 2 minutes.
3. Season with salt and pepper, and add the shrimp and lemon zest. Toss well and remove from the heat. Serve garnished with a lemon wedge.