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Louis Baragona

Louis Baragona

Updated: 02/02/2023

Try this fresh take on an Italian dinner staple.

Shrimp Scampi over Zoodles

Serves 1-2


  • 3 tbsp to 1/2 cup ghee or coconut oil
  • 1 medium head of garlic (about 10-15 cloves), diced
  • 4 zucchini, tops and bottoms cut off, spiralized to make zoodles (or purchase pre-spiralized zoodles)
  • 1 pound raw, wild shrimp, peeled and deveined


  1. In a large pan, melt ghee or coconut oil and add garlic on medium heat.
  2. When ghee is melted, add zucchini and shrimp and turn heat to high.
  3. Toss zucchini and shrimp often, until shrimp has turned pink.
  4. Serve hot!

Note: If you’d like more of a sauce, add a little more ghee. Sometimes you’ll have a zucchini that doesn’t release as much liquid and you’ll need more ghee or coconut oil. Add it slowly as you cook so you can gauge how the recipe is coming together to create a texture you like.

Louis Baragona is a Brooklyn-based writer, editor and social manager. He started his career writing for publications such as Allure, INSIDER and Men’s Health. Most recently, Louis was on The Knot’s social team, where he specialized in increasing impressions, running campaigns and making memes.


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