Keto Shrimp Scampi
Serve a restaurant-quality meal in less than half an hour with this quick and easy low-carb twist on a classic dish!
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.
Nutrition
Calories: 383kcalCarbohydrates: 13gProtein: 21gFat: 29gSaturated Fat: 14gSodium: 778mgFiber: 3g
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