Ingredients
Units
Scale
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup chicken broth or white wine
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- 2 cups zucchini noodles or other keto-friendly pasta
- Chopped parsley for garnish
Instructions
- Prepare the Zucchini Noodles: If using zucchini noodles, spiralize or slice the zucchini and set aside.
- Sauté the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
- Add the Shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink and opaque (about 2-3 minutes per side).
- Make the Sauce: Pour in the chicken broth or white wine, lemon juice, and lemon zest. Bring to a simmer and cook for another 2-3 minutes to let the flavors meld.
- Combine with Zucchini Noodles: If using zucchini noodles, add them to the skillet and toss gently to combine, cooking for an additional 1-2 minutes until heated through.
- Serve: Plate the shrimp scampi, garnish with chopped parsley, and enjoy immediately.
Notes
Add red pepper flakes for a spicy kick.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Fat: 22g
- Carbohydrates: 4g
- Protein: 28g