30 min 3
Shrimp Scampi With Zucchini Noodles
Shrimp scampi is a pasta classic that gets a twist in this "keto-fied" recipe by substituting zucchini noodles for the pasta. A spiralizer, used to create the zucchini noodles for this dish, is a versatile tool to invest in for your kitchen arsenal that is extremely useful on the keto diet. If you have a mandolin, you can also achieve the unique "zoodles" cut with that.
2 tablespoons olive oil
1 tablespoon minced garlic
1 pound shrimp, peeled and deveined
¼ cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon butter
3 tablespoons heavy (whipping) cream
2½ cups zucchini noodles
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Directions Preparing:20 minCooking:10 min
Step 1Heat a large skillet over medium heat. Add the olive oil and heat for about 1 minute. Add the garlic. Cook for 1 minute.
Step 2Add the shrimp to the pan. Cook on all sides, turning, about 4 minutes. Remove the shrimp from the pan. Set aside, leaving the liquid in the pan.
Step 3To the pan with reserved liquid, add the white wine and lemon juice. Scrape the bottom of the pan to incorporate any solids with the liquid, stirring constantly for 2 minutes.
Step 4Add the zucchini noodles to the pan. Cook, stirring occasionally, for about 2 minutes or until the zucchini is al dente (noodle-like) in texture.
Step 5Return the shrimp to the pan. Season with the salt and pepper. Stir to incorporate all ingredients.
Step 6Plate and garnish with fresh parsley. Serve immediately.
Nutrition Facts (per serving of 3:1)