One Pan Shrimp Scampi with Zucchini Linguine

I hate washing dishes.  (Probably why I assigned my husband dish duty.)  Anyway, if you’re like me, you’re gonna love this dish, because you’re only gonna dirty one pot.  Pretty awesome.  That’s one of the perks of LCHF, no need for an extra pot to boil water and do all that nonsense!

A few notes before the recipe.  Sometimes shrimp scampi is made with wine.  I’m skipping that since wine is pretty much just sugar in a bottle.  I’m also using raw shrimp in my recipe, but feel free to use cooked shrimp.  You’ll just need to add the shrimp to the pan right as you start cooking the zucchini.

Let’s cook!

Shrimp Scampi with Zucchini Linguine

• 3 T butter or ghee
• 3 cloves of garlic, minced
• The juice of one lemon
• Zest of one lemon (obviously, the same lemon as above, duh)
• 12-16  raw shrimp if cooking for one, thawed
• 1 small zucchini if cooking for one
• salt and pepper
• red pepper

First we start with ghee.  Put the ghee into the saute pan, and heat the pan on medium low.  When the pan gets up to temperature, add in the garlic.  Slowly stir the garlic around for 2 minutes until fragrant.  Add the shrimp into the pan.

You’ve got about 2 minutes to spiralize the zucchini while the shrimp cooks on the first side.  Good thing that’s more than enough time.  Spiralize away, and pat yourself on the back for the thousandth time for owning a spiralizer.  (Don’t own one yet?  Go get one! Seriously!)

Above, you’ll see what the shrimp looks like when it needs to be flipped.  See, it’s sorta translucent on the top, but the tails are starting to turn pink.  when you flip them, they are gonna be pink on the other side.

Right after you flip, immediately shove the shrimp off to one side, and throw the zucchini onto the other side of the pan.  Toss the zucchini a bit on the ghee to make sure it gets coated.  Put salt and pepper and red pepper over the contents of the pan.

After about 5 total minutes of cooking, or 2-3 minutes since you flipped the shrimp, everything should be done!  Take the pan off the heat.  Add the juice and zest to the pan, toss a few times to coat, and put on plate.

Inhale!