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A fresh and light take on the classic shrimp scampi and it is Whole30 approved for those of you currently doing a Whole30. This meal only takes 15 minutes to prepare and makes for a perfect item to meal prep on Sunday. One of my frequent questions I get is do my zoodles get soggy if I meal prep them on Sunday and eat a couple day’s later. I find that mine don’t get soggy if I only cook them for a minute or so when I am preparing them in this dish and making sure to spiralize them on the thicker setting. I find the thinner the zoodles are the more soft or soggy they will be.

This recipe requires minimal ingredients and is loaded with flavor. You are going to first heat your pan with some olive oil add in onions and saute for a few minutes. Then add in your garlic and stir a minute or so. Add in your shrimp along with chili flakes, cilantro, and amore seasoning. Cook your shrimp for a couple minutes each side and then add in your zoodles along with lemon juice, more olive oil, and extra cilantro, and mix for a couple minutes.

How simple does that sound? If I am meal prepping this on Sunday I will then store in an airtight container in my refrigerator and consume within 2 days of cooking. The way I like to reheat mine is add some olive oil to a pan and add my serving to my pan and heat through for a few minutes.

Shrimp scampi


  • 1 lb wild caught shrimp
  • 1/4 cup Lucini Italia olive oil
  • 2 tbsp amore seasoning
  • 1/2 tsp chili flakes
  • 1 tsp minced garlic
  • 1/4 cup diced onions
  • 3 zucchini’s spiralized
  • Salt + pepper to taste
  • 2 lemons juiced
  • 1 small head of Cilantro chopped sub parsley



  • Sauté onions with olive oil for a few minutes
  • Add in minced garlic, shrimp, chili flakes, salt + pepper, and amore seasoning cook for a couple minutes
  • Add in cilantro, zoodles, and cook for a couple minutes
  • Garnish with fresh lemon juiced, cilantro, and extra olive oil drizzled over dish