Enjoy a quick, keto-friendly Garlic Shrimp Scampi made with zucchini noodles. This recipe is perfect for a weeknight meal, offering a healthy and flavorful twist on a classic dish.
Author:Amaya Sato
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2-3 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Low Calorie
Ingredients
Scale
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine (or chicken broth)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
2 medium zucchini, spiralized into noodles
Instructions
Prepare the zucchini noodles and set aside.
Heat olive oil in a large skillet over medium heat.
Add minced garlic and red pepper flakes (if using), and cook until fragrant, about 1 minute.
Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
Pour white wine (or chicken broth) into the skillet and bring to a simmer, scraping up any browned bits from the bottom.
Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in lemon juice and butter until the butter is melted and the sauce is smooth.
Return the shrimp to the skillet. Add the zucchini noodles and toss gently to coat everything in the sauce.
Cook for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Be careful not to overcook.
Stir in chopped parsley. Season with salt and black pepper to taste.
Serve immediately.
Notes
For a dairy-free option, omit the butter and use an extra tablespoon of olive oil or a dairy-free butter substitute.
If you don’t have a spiralizer, you can use a vegetable peeler to create ribbon noodles or buy pre-spiralized zucchini noodles.
Adjust the red pepper flakes to your spice preference.