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Keto Shrimp Scampi with Zucchini Noodles

Close-up of Keto Shrimp Scampi Zucchini Noodles topped with plump shrimp in a lemon garlic sauce and fresh parsley.
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A quick, low-carb shrimp scampi recipe using zucchini noodles instead of pasta, prepared in a rich garlic butter sauce.

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 substitute (or low-sodium chicken broth)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Prepare the zucchini noodles. If you have a spiralizer, create the noodles. If not, use a vegetable peeler to create long, thin ribbons. Set aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
  4. 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.
  5. Add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  6. Pour the white wine substitute (or broth) into the skillet. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom.
  7. Reduce the heat to low. Stir in the remaining 2 tablespoons of butter and the lemon juice until the sauce emulsifies slightly.
  8. Add the zucchini noodles to the skillet. Toss gently with tongs for 1 to 2 minutes. You want the zoodles heated through but still slightly firm; do not overcook them to prevent sogginess.
  9. Return the cooked shrimp to the skillet. Toss everything together to coat with the sauce.
  10. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
  11. Serve immediately.

Notes

  • To prevent zoodles from becoming watery, salt them lightly and let them sit in a colander for 10 minutes before cooking. Gently press out excess moisture before adding them to the pan.
  • For a dairy-free option, substitute the butter with ghee or avocado oil.
  • If you prefer a richer sauce, add 1 tablespoon of heavy cream at the end before adding the shrimp back in.

Nutrition

Find it online: https://whiskdaily.com/keto-shrimp-scampi-zucchini-noodles/