Paleo Shrimp Scampi with Zucchini Noodles

Spiralize the zucchini into noodle-shaped strands. Spread them on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 to 15 minutes to release excess moisture. Pat dry before cooking.

Melt the ghee in a large skillet over medium heat. Add the minced garlic and saute just until fragrant, about 30 to 60 seconds. Pour in the bone broth, add the sea salt, red pepper flakes, and black pepper. Let the mixture simmer until it reduces by roughly half, about 2 minutes.

Add the shrimp to the skillet in a single layer and cook until they turn pink and opaque, roughly 3 to 4 minutes depending on size. Stir only once or twice so they get a slight sear.

Remove the skillet from heat. Stir in the lemon juice and chopped fresh parsley. Meanwhile, heat a splash of olive oil in a separate skillet and saute the zucchini noodles for about 2 minutes using tongs. Toss the noodles with the shrimp scampi and serve right away.