Serve a restaurant-quality meal in less than half an hour with this quick and easy low-carb twist on a classic dish!
Shrimp scampi is one of those meals that just sounds fancy. I’ve always associated it with upscale restaurants and special occasions. In fact, shrimp was such a rarity in my childhood home that it came to symbolize extravagance in my mind.
When my partner hinted that he wanted shrimp for his birthday dinner, I decided to do something more meaningful than just reserve a table at a local bistro. Enter this keto shrimp scampi recipe!
It’s surprisingly simple to prepare, and yet it delivers an elegantly delicate dish. Sautéing the shrimp quickly in a combo of butter and oil keeps them tender and flavorful. And pairing them with spiralized zucchini instead of the traditional pasta keeps the dish light and low-carb. But the real star here is the sauce. The heavy cream and Parmesan cheese make it rich and silky, while the garlic grounds it with savory depth, and a splash of lemon juice brings in a flash of acidic brightness. Every bite is lusciously complex and beautifully satisfying.
Plus, it all comes together in under half an hour. So whether you’re creating this dish for a celebration or an elevated weeknight dinner, it’ll add a touch of culinary distinction to your table.
What is shrimp scampi?
Shrimp scampi is a classic Italian-American dish. It features sautéed shrimp in a quick sauce of garlic, butter, olive oil, and white wine, typically finished with a touch of lemon and parsley. The term scampi comes from the Italian word for “langoustine,” a small Mediterranean lobster traditionally prepared with butter and garlic. When Italian immigrants brought this culinary tradition to America, they swapped unavailable langoustine for shrimp—but kept both names, thus creating “shrimp scampi” as a style of preparation.
The dish gained traction in the U.S. in the early 20th century, especially after World War II. Home cooks and chefs loved its simplicity, speed, and bright, savory flavors, so it soon appeared in restaurants and family kitchens nationwide. Today, shrimp scampi stands as a symbol of Italian-American adaptation in the kitchen. It’s quick to make, packed with garlic and buttery richness, and endlessly versatile with pasta, bread, or low-carb choices like zucchini noodles.
How do I store leftovers?
Let leftover shrimp scampi cool before storing—but never leave seafood at room temp for longer than 2 hours. Store leftover shrimp and zucchini noodles—either together or separately—in an airtight container in the fridge for up to 3 days. It’s not a good idea to freeze this dish, as the zoodles will become watery and the shrimp can turn rubbery or tough after thawing. Reheat on the stovetop over medium-low heat or in the microwave to an internal temp of 165°F—but avoid overcooking, which will make the shrimp dry and tough. The zoodles will release liquid during storage, so you may want to drain and briefly sauté them before enjoying your leftovers.
Similar recipes to try
Hungry for more low-carb dishes that feature shrimp? Dip into the flavors of the Chesapeake Bay with Old Bay Popcorn Shrimp. Skip the takeout menu and opt for Low-Carb Enchiladas With Shrimp for Mexican-inspired comfort food. Bake up a vibrant weeknight dinner in one pan with Chili-Lime Keto Sheet-Pan Shrimp.
Keto Shrimp Scampi
Ingredients
- 3 tablespoons butter divided
- 2 tablespoon avocado oil divided
- 1 pound raw shrimp peeled and deveined
- 4 cloves garlic minced, divided
- 5-6 cups zucchini noodles about 4 medium zucchinis spiralized or julienned
- 1/2 cup heavy cream
- 3 tablespoons chicken stock or water
- 1/4 teaspoon lemon juice
- Pinch of salt
- 1 tablespoon Parmesan cheese
- Fresh parsley, grated Parmesan cheese, lemon wedge optional, for garnish
Instructions
- In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon oil. Pat the shrimp dry and add them to the skillet. Cook until the shrimp are opaque and pink, about 2-3 minutes per side. Remove shrimp to a plate and set aside.
- Add 1/2 the minced garlic (2 cloves) and the zucchini noodles to the skillet. Sauté, tossing often, until the noodles are just tender and crisp, about 3-4 minutes. Transfer noodles to a plate and drain off excess moisture.
- Reduce heat to medium-low. Add the remaining butter and oil to the skillet, swirling to combine. Add the reserved 2 cloves of garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and chicken stock, stirring constantly to deglaze the pan and prevent burning. Simmer for 2–3 minutes until the mixture becomes slightly thickened.
- Add the lemon juice, salt, and Parmesan cheese. Stir to combine. Taste and adjust seasoning as needed. If the sauce is too thick, add another splash of stock or water to reach desired consistency.
- Add the noodles back into the skillet, tossing gently to coat with sauce. Top with the shrimp and let everything heat through for 1-2 minutes.
- Serve immediately, garnished with fresh parsley, grated Parmesan cheese, and lemon wedge, if desired.
Leave a Comment