Description
Make a satisfying, low-carb Keto Shrimp Scampi using zucchini noodles instead of pasta. This recipe features a rich garlic butter sauce and cooks fast for a perfect weeknight meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, spiralized into noodles (zoodles)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the zucchini noodles. If you want to reduce water content, lightly salt the zoodles and let them sit in a colander for 10 minutes, then gently pat them dry with paper towels.
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Add the remaining 2 tablespoons of butter and the white wine or broth to the skillet. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the fresh lemon juice. Taste the sauce and adjust salt and pepper as needed.
- Add the dried zucchini noodles to the skillet. Toss them gently in the sauce for only 1 to 2 minutes until they are just heated through. Do not overcook, or they will become watery.
- Return the cooked shrimp to the skillet. Toss everything together quickly.
- Stir in the fresh parsley. Serve immediately.
Notes
- To prevent soggy zoodles, do not boil them. Sautéing them briefly in the sauce is the best method for a Keto dish.
- For extra fat content, substitute half the butter with ghee or use a high-quality avocado oil instead of olive oil.
- If you do not have wine, use chicken broth or vegetable broth for the sauce base.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 250