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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Quick Shrimp Scampi with Squash Noodles (Grain-Free, Paleo, Gluten Free)

Shrimp scampi in 20 minutes? Yes, please! Fresh shrimp, lemon, parsley, garlic and vegetable noodles make for a quick, spring meal.

Shrimp scampi in 20 minutes? Yes, please! Fresh shrimp, lemon, parsley, garlic and vegetable “noodles” make for a quick and vibrant spring meal.

Shrimp scampi in 20 minutes? Yes, please! Fresh shrimp, lemon, parsley, garlic and vegetable noodles make for a quick, spring meal.

Recreating your favorite pasta dish with squash or zucchini “noodles” is super easy. You either need a vegetable slicer or a julienne peeler to create “noodles” from the squash or zucchini. In most of my recipes, I salt the squash and let it sit for a while to draw out any bitterness, but for this dish I found it was best to add the noodles at the very end of cooking, toss until just hot and then serve immediately. This way, the noodles are still a bit crispy and the flavor is more fresh. Squash contains a lot of moisture, so the longer it sits or cooks, the more moisture that will come out. This is why it’s imperative to serve this dish immediately. Enjoy!

Serves 4

Quick Shrimp Scampi with Squash Noodles

Adapted from Barefoot Contessa .

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Ingredients

  • 4 tablespoons unsalted butter (or 3 tablespoons ghee for Paleo and dairy free)
  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, diveined and butterflied
  • 4 cloves garlic, minced
  • 1/8 teaspoon red chili flakes
  • Zest of 1 lemon
  • 6 yellow squash or zucchini sliced into noodles
  • 1/4 cup lemon juice
  • 1/3 cup chopped flat-leaf parsley
  • 1 teaspoon Celtic sea salt

Instructions

  1. Melt the butter and olive oil in a large 12-inch skillet over medium heat until butter begins to foam. Add the shrimp to the pan and sauté until pink on both sides and cooked through, about 3-4 minutes. Stir in the garlic, chili flakes, and zest. Continue stirring until fragrant, about 30 seconds. Add squash noodles, lemon juice, parsley and sea salt. Using a pair of tongs , toss the mixture until hot. Serve immediately.
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9 Comments

  1. sally inman

    April 3, 2014 at 10:13 am

    I love your Flavored Kombucha recipe & make it all the time. I am definitely trying this Shrimp dish ! I have your cookbook & love the recipes. Thanks for your hard work. Take care. Sally

  4. Martha

    April 15, 2014 at 6:42 pm

    Tried this tonight. Really good but not a 20 minute wonder. Peeling the shrimp, making the squash noodles, cutting up the parsley, zesting the lemon... Took me a good 45 minutes! Will do it again, though. Maybe plan ahead and pre-prep.

    • Deliciously Organic

      April 17, 2014 at 5:43 am

      You can substitute with spaghetti squash, but it won't have the same flavors and textures as the squash noodles.

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