Zucchini Shrimp Scampi

Shrimp scampi is simply shrimp tossed in butter, oil, and herbs, and it’s often served with spaghetti. This scampi retains all the flavor of the shrimp while pairing it with zucchini noodles for a lightened-up but still rich and buttery flavor. Using ghee instead of regular butter removes the milk solids, making it friendlier for people with sensitive stomachs. It also has a higher smoke point, which is good for cooking the garlic and shrimp. This scampi has a little bit of a kick from the red chili flakes, so remove those if you don’t want your dish to have any spice.

Serves 2

3 large zucchini

3 tablespoons extra-virgin olive oil, divided

2 tablespoons ghee (clarified butter)

2 tablespoons chopped garlic (about 6 cloves)

8 jumbo shrimp

1⁄2 cup finely chopped onion

1⁄4 cup chopped fresh parsley

10 cherry tomatoes

Juice of 2 small lemons

1⁄4 teaspoon red chili flakes

1⁄4 teaspoon salt

1⁄2 teaspoon pepper

1. Cut zucchini in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Pat between two pieces of paper towel to remove excess moisture. Set aside.
2. In a large pan, heat 2 tablespoons olive oil and ghee on low heat. Add garlic and cook for 1 minute.
3. Turn heat to medium-low. Add shrimp and onion and cook for 5–6 minutes, stirring every minute or so.
4. While the shrimp are cooking, heat 1 tablespoon olive oil in a separate large pan on medium-low heat. Add zucchini and toss around for about 3 minutes. You want the zucchini to be undercooked, as it will cook down more when combined with sauce.
5. When shrimp are done, remove from heat. Then add parsley, tomatoes, lemon juice, and red chili flakes, stirring until everything is mixed evenly. Pour mixture over zucchini noodles and toss until evenly coated. Top with salt and pepper and serve warm.

Zucchini Shrimp Scampi