Garlic Ghee Paleo Shrimp Scampi (Spaghetti Squash)

Ingredients

For the Garlic Ghee Shrimp & Scampi Sauce:

• 1.5 lbs jumbo wild-caught shrimp (peeled, deveined, tails intact or removed)
• 4 tbsp grass-fed clarified butter (ghee) (divided)
• 1 tbsp unrefined avocado oil or extra virgin olive oil
• 8 cloves garlic, thinly sliced into coins
• 0.5 cup organic chicken bone broth (or dry white wine)
• 3 tbsp fresh organic lemon juice (approx. 2 lemons)
• 1 tsp finely grated organic lemon zest
• 0.5 tsp crushed red pepper flakes (adjust to spice preference)
• 1 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 0.33 cup fresh Italian flat-leaf parsley, finely chopped

For the Spaghetti Squash Noodles:

• 4 cups roasted spaghetti squash strands (roasted crosswise in rings for long, al dente noodles) or zucchini noodles
• 1 cup organic cherry tomatoes, halved (adds sweet acidity)
• 1 lemon, cut into wedges (for serving)

Step-by-Step Instructions

1. Pat Shrimp Dry & Season: Pat the peeled shrimp thoroughly dry with paper towels. Season lightly with 0.5 tsp coarse sea salt and cracked black pepper.
2. Sauté Garlic in Ghee (The Aroma Base): Heat 2 tbsp ghee and 1 tbsp olive oil in a wide 12-inch heavy skillet over MEDIUM heat. Add sliced garlic and crushed red pepper flakes. Cook gently for 90 seconds until the garlic softens and turns pale golden (do not allow garlic to brown or turn bitter).
3. Sear the Shrimp: Increase skillet heat to medium-high. Add shrimp in a single layer. Sear undisturbed for 2 minutes on the first side until pink and starting to curl. Flip and cook for 1 minute on the second side. Immediately transfer shrimp with tongs to a warm plate (prevents overcooking).
4. Deglaze & Reduce Scampi Broth: Add cherry tomato halves, chicken bone broth (or white wine), fresh lemon juice, and lemon zest to the bubbling pan juices. Simmer vigorously over medium-high heat for 2 to 3 minutes until the tomatoes soften and the liquid reduces by half.
5. Emulsify Sauce (Chef Secret): Lower heat to medium-low. Whisk in the remaining 2 tbsp cold grass-fed ghee. Swirl the pan continuously until the ghee melts into a glossy, velvety butter emulsion. Season with remaining 0.5 tsp sea salt.
6. Toss Squash Noodles & Shrimp: Add the 4 cups of warm roasted spaghetti squash noodles into the pan. Toss gently with tongs for 60 seconds to coat every noodle strand in the garlic ghee reduction. Return the cooked shrimp and any resting juices to the pan; toss for 30 seconds until heated through.
7. Garnish & Serve: Remove from heat. Scatter chopped fresh Italian parsley and extra lemon zest over top. Serve immediately in wide shallow pasta bowls with lemon wedges for squeezing!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Grass-fed ghee provides rich concentrations of butyric acid and conjugated linoleic acid (CLA), supporting colonocyte mitochondrial health without the lactose or casein found in conventional dairy butter. Wild-caught shrimp supplies selenium, astaxanthin, and bioavailable iodine that optimize thyroid hormone deiodinase conversion.

Frequently Asked Questions