Shrimp Scampi with Zoodles
Prep time
Cook time
Total time
Serves: 2 - 4
  • 1 pound large wild caught shrimp (peeled and deveined)
  • Salt and pepper, to taste
  • 2 tablespoons ghee (or grass-fed butter)
  • 2 large cloves garlic, minced
  • ¼ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • ¼ - ½ teaspoon lemon zest
  • ¼ cup flat-leaf parsley, chopped
  • 1 - 2 zucchinis, spiral cut into zoodles (use a spiral vegetable peeler, julienne peeler, or vegetable peeler)
  • ¼ teaspoon crushed red pepper flakes
  • hot sauce, optional
  1. If frozen, take 1 pound of shrimp out of the freezer and submerge in a bowl of cold water for 10 minutes. Change the water in the bowl, again using cold water, re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely defrosted.
  2. Pat shrimp dry, and salt and pepper to taste.
  3. Heat the ghee (or butter) in a large skillet set over medium-high heat. Cook until the ghee starts to pop a little, then turn down the heat to medium. Add the shrimp and minced garlic and cook about two minutes on each side. The shrimp will turn from gray to pink.
  4. Spoon the shrimp to a bowl reserving any leftover garlic and ghee in the skillet.
  5. Add the white wine, lemon juice and lemon zest to the pan and bring to simmer. Cook, stirring regularly, until the sauce reduces by about half, about 2 – 4 minutes. Stir in the chopped parsley and cook one more minute.
  6. Pour the sauce over the shrimp and toss.
  7. Return the pan to the burner and turn heat to low. Toss in the zoodles (add olive oil, if needed) and cook, stirring regularly, until just warmed but still crisp, about 2 minutes.
  8. Toss the zoodles into the shrimp, top with a bit of red pepper flakes and/or hot sauce (optional), and serve warm.
Recipe by Fat-Burning Man at