Low Carb Shrimp Scampi
Elevate your shrimp scampi experience with this vibrant and flavorful Low Carb Shrimp Scampi recipe, perfectly tailored for those seeking a lighter, healthier twist on a classic dish. Succulent, pan-seared shrimp are infused with the robust flavors of garlic, red pepper flakes, and a splash of dry white wine, simmered to perfection in a rich, buttery sauce. Instead of traditional pasta, spiralized zucchini noodles soak up all the tangy zest from fresh lemon juice while keeping carbs to a minimum—a guilt-free option that's as nourishing as it is decadent. This quick and easy dish, ready in just 30 minutes, is garnished with fresh parsley and a hint of lemon zest for a gorgeous, aromatic finish. Perfect for weeknight dinners or entertaining guests, this keto-friendly shrimp scampi is a delicious and elegant way to enjoy seafood while staying true to your low-carb goals.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 0.25 teaspoon red pepper flakes
- 0.5 cup dry white wine (such as Sauvignon Blanc)
- 1 whole lemon, juiced
- 2 large zucchini, spiralized into noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
Instructions
Dry the shrimp with paper towels and season with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes on one side until they turn pink. Flip the shrimp and cook for another minute on the other side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic and red pepper flakes for 1-2 minutes until fragrant.
Pour in the white wine and lemon juice into the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly reduced.
Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the noodles are just tender.
Return the shrimp to the skillet and mix them with the noodles and sauce. Cook for an additional 1-2 minutes to heat the shrimp through.
Remove the skillet from the heat and stir in the chopped parsley and lemon zest.
Serve immediately, garnishing with additional parsley and a pinch of lemon zest if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2543 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
