Keto Shrimp Scampi with Zucchini Noodles

Ingredients

• about 450 g Shrimp
• 4 Zucchini
• 4 cloves Garlic
• 4 tbsp Butter
• 2 tbsp Olive oil
• 1/4 cup White wine
• 2 tbsp Lemon juice
• 1/4 tsp Red pepper flakes
• 2 tbsp Parsley
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 4 zucchini. Using a spiralizer, transform them into noodles. Place the zucchini noodles in a bowl and set aside.
2. 2Place a large skillet (e.g., a 30.48 cm skillet) over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 4 tablespoons of butter and 2 tablespoons of olive oil to the skillet and allow them to melt completely. Mince the 4 cloves of garlic. Add the minced 4 cloves of garlic and the 1/4 teaspoon of red pepper flakes to the skillet. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden.
3. 3Add the about 450 g of shrimp to the skillet. Cook for 2-4 minutes, flipping once, until the shrimp turn pink and opaque throughout. An instant-read thermometer inserted into the thickest part of a shrimp should register 49°C.
4. 4Pour in the 1/4 cup of white wine and the 2 tablespoons of lemon juice. Bring the mixture to a gentle simmer over medium heat and cook for 2-3 minutes, allowing the liquid to reduce slightly.
5. 5Add the prepared zucchini noodles to the skillet. Using tongs, toss the noodles gently with the shrimp and sauce for 1-2 minutes, just until they are heated through but still slightly firm. Season with salt and pepper to taste. Finely chop the 2 tablespoons of parsley. Remove the skillet from the heat, sprinkle the chopped 2 tablespoons of parsley over the scampi, and serve immediately.

Substitutions

Related Guides