Shrimp Scampi with Zoodles

Roast the Veggies (20–25 minutes total)

1.    Preheat oven to 375°F.

2.    On a rimmed baking sheet, toss spiralized zucchini and cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper.

3.    Roast zucchini for 10 minutes, then remove and place in a colander to drain excess moisture (important for non-soggy noodles).

4.    Continue roasting cherry tomatoes another 10–15 minutes, until blistered and sweet.

Sauté the Shrimp (5–6 minutes)

5.    Pat shrimp dry and season with ½ teaspoon salt and ¼ teaspoon pepper.

6.    Heat 2 tablespoons oil in a large skillet over medium heat.

7.    Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque.

8.    Transfer to a plate and set aside.

Build the Garlic Lemon Sauce (5 minutes)

9.    In the same skillet (drain excess liquid if needed), add a drizzle of oil if needed, then sauté shallots for 1 minute.

10.  Add garlic and red pepper flakes; cook 30 seconds until fragrant.

11.  Stir in bone broth, lemon juice, thyme, and clam juice (if using).

12.  Simmer 2–3 minutes to reduce slightly and concentrate flavor.

13.  Remove from heat and whisk in cold butter along with the parsley until the sauce becomes silky.

14.  Return shrimp to the pan and gently toss to coat.

Assemble & Serve (2–3 minutes)

15.  Add zucchini noodles and roasted tomatoes to the skillet. Toss gently to coat in sauce.

16.  Add a splash of bone broth for extra creaminess if desired.

17.  Taste and adjust seasoning — you may need a pinch more salt or lemon.

Total Macros:

Calories: 330

Protein: 26g

Fat: 22g

Carbs: 9g

Nutrition Facts:

🦐 Shrimp

Shrimp are tiny but mighty — they pack 24g of protein per 4ounces with barely any fat or carbs.

They’re also loaded with selenium, an antioxidant mineral that helps support thyroid health and glowing skin.

Fun fact: shrimp get their pink color from astaxanthin, the same antioxidant that keeps flamingos pink!

🍅 Cherry Tomatoes

Cherry tomatoes are bursting with lycopene, a powerful antioxidant that becomes even more bioavailable when roasted.

Lycopene helps support heart health and protects cells from oxidative stress — think of it as a little shield for your insides.

🧄 Garlic

Garlic is basically your immune system’s hype woman.

It contains allicin, a compound released when chopped or crushed that has antiviral and antimicrobial superpowers.

Bonus: sautéing it releases deep, sweet flavor — but letting it rest 10 minutes after chopping boosts its benefits!

🍋 Lemon

Lemons are rich in vitamin C, which boosts immunity AND enhances iron absorption from your meal.

The zest holds aromatic oils that brighten dishes naturally— no artificial flavors needed.

🥬 Zucchini Noodles (Zoodles!)

Zucchini is 95% water — hydrating, low-calorie, and high-volume, so you feel full without feeling heavy.

The skin holds folate, vitamin C, and antioxidants that support overall cell repair.

Zoodles are basically nature’s pasta (Mother Nature said“I’ve got you”).

🧅 Shallots

Shallots are milder and sweeter than onions and packed with quercetin, an antioxidant linked to brain and heart health.

They caramelize beautifully and add flavor without overwhelming the dish.

🌶️ Red Pepper Flakes

Capsaicin (the compound that gives peppers heat) may help boost metabolism and promote better circulation.

It also increases endorphins — the feel-good chemicals — so a little heat really does make you happy.

🌿 Parsley

Parsley is rich in vitamin K, essential for bone health, and naturally freshens breath (handy after garlic-heavy dinners).

It adds brightness, minerals, and crunch without any sugar, sodium, or calories.

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