A Gut-Friendly Shrimp Scampi Recipe (With Zoodles!)

Written by Sharon Brown

Photo by Healing Bone Broth Recipes

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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

Serves 4


  • 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.

Excerpted from Healing Bone Broth Recipes by Sharon Brown.

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