shrimp scampi zoodles


  • 2 LBS peeled + deveined shrimp, tails removed (optional)
  • 2 packages zoodles (zucchini “noodles” freshly prepared in many produce sections)
  • 5 garlic cloves, chopped
  • 2 TBS extra virgin olive oil (EVOO)
  • 2 TBS ghee (clarified butter – we like Organic Valley Farms brand)
  • 1 lemon 
  • 1/2 cup white wine
  • 6 large basil leaves, finely sliced (a.k.a. basil chiffonade)
  • red pepper flakes (optional)
  • fresh flat-leaf Italian parsley


In a large nonstick skillet, heat 1 TBS EVOO + 1 TBS ghee over medium high heat.  Season shrimp with salt + pepper and add to hot pan, stirring often until shrimp are opaque (approximately 3 minutes) add 1/2 of the chopped garlic (reserving rest) + stir to combine and heat through for an additional 30 seconds.  Remove shrimp from pan into a bowl and set aside, covered to keep warm.

In same pan over medium high heat, add 1 TBS of EVOO, 1 TBS ghee and zucchini noodles, season with salt + pepper to taste and stir frequently.  Add a little bit of wine at a time to deglaze bottom of pan, scraping with a wooden spoon or spatula.  Add more wine as needed until zucchini noodles are cooked through and pan is deglazed (~7 minutes).  Add the remaining chopped garlic, fresh basil and juice from 1 lemon (reserve rind for zesting), heat for 30 more seconds until garlic is fragrant.  Add shrimp back to pan, stir to combine and remove from heat.

To serve:  add 1/4 zoodles (should be around 2 cups per serving) + shrimp to each plate or bowl, top with some red pepper flakes and a little grated lemon zest.  Tear some fresh parsley over each serving.

Hands-on time:  20 minutes

Serves 4

Nutrition per serving:  Calories:  311 / Total Fat:  14.3g / Total Saturated Fat:  5.4g / Protein:  56.7 / Total Carbs:  6.9g / Sodium:  908.3g / Dietary Fiber:  0 / Sugar:  0

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One Comment Add yours

  1. Avatar michaelmolnar says:

    Tried this and it was delicious. Shrimp was on sale at WF and made a fab weeknight dinner, super fast!

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