Shrimp Scampi with Zucchini Noodles

In just 20 minutes, you can be serving this delicious shrimp dinner. The spiralized zucchini noodles add crunch and fantastic flavor, and it’s Whole30, paleo and keto to boot. Substitute white wine for the chicken broth for change.

  • 3 cloves Garlic, crushed and divided
  • 3 tbs Olive oil, divided
  • 1 1/2 lbs Shrimp, peeled and deveined
  • 1 med Lemon, zested and juiced
  • 1/4 cup Chicken broth
  • 3 tbs Butter, melted
  • 3 tbs Fresh parsley, chopped
  • ½ tsp Salt and pepper, each
  • 2 large Zucchini, spiralized

1. In a small bowl, mix 1 tablespoon olive oil and 1 clove garlic. Brush over the shrimp and let marinate for 30 minutes. (This is optional but gives the shrimp more flavor.)

2. Heat remaining oil in a large sauce pan on medium high heat. Add shrimp and cook for 1 to 2 minutes per side, then set aside, keeping oil in the pan.

3. Add remaining garlic and sauté for 1 minute. Add lemon juice, chicken broth and zest and cook for 2 minutes until sauce reduces.

4. Add butter and continue to cook for 2 minutes until sauce starts to thicken.

5. Add shrimp to the pan and cook for 2 minutes per side, coating with the sauce.

6. Sauté zucchini noodles with 1 tablespoon olive oil for 5 minutes or serve raw for a nice crunch.

7. Toss shrimp and sauce with zucchini and serve.

Serves 6 | Time to Table 30-45 mins