Keto shrimp scampi with zucchini noodles

Name: Keto shrimp scampi with zucchini noodles
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Ingredients: 3 medium (1 1/4 lb) zucchini, spiralized; 3/4 tsp salt, divided; 1 1/4 lb shrimp, large, peeled and deveined, patted dry; 1/2 tsp black pepper; 1 tbsp olive oil; 3 1/2 tbsp butter, cold, in pieces; 1 small shallot, finely chopped; 4 cloves garlic, minced; 1/4 tsp red pepper flakes, optional; 1/4 cup white wine, dry; 1 1/2 tbsp lemon juice; 1 tsp lemon zest; 3 tbsp fresh parsley, chopped; 1/4 cup grated parmesan

Classic scampi: shrimp in garlic butter with white wine, lemon and parsley, tossed with zucchini noodles that have been salted and squeezed first, so the sauce stays a sauce and does not turn to water. Parmesan on top.

Time: 37 min (25 prep + 12 cook)
Servings: 4
Per serving: 291 kcal
Protein: 27 g

Servings4

Ingredients

3 medium (1 1/4 lb) zucchini, spiralized
3/4 tsp salt, divided
1 1/4 lb shrimp, large, peeled and deveined, patted dry
1/2 tsp black pepper
1 tbsp olive oil

Scampi sauce

3 1/2 tbsp butter, cold, in pieces
1 small shallot, finely chopped
4 cloves garlic, minced
1/4 tsp red pepper flakes, optional (optional)
1/4 cup white wine, dry
1 1/2 tbsp lemon juice
1 tsp lemon zest

3 tbsp fresh parsley, chopped
1/4 cup grated parmesan

Steps

Toss the zucchini noodles with 1/2 teaspoon of the salt in a colander in the sink and leave them 15 minutes. Gather them in a clean towel and squeeze gently to take out the water.
Season the shrimp with the rest of the salt and the pepper. Heat the oil in a large 12 inch skillet over high heat and sear the shrimp in one layer, in two batches if you need to, 1–2 minutes a side, until pink, opaque and 145°F. Lift onto a plate.
Lower the heat to medium. Melt 1 tablespoon of the butter in the pan, add the shallot, garlic and pepper flakes and cook 1 minute. Pour in the wine, scrape up the brown bits and let it bubble for 2 minutes, until reduced by half.
Turn the heat to medium-high, add the zucchini and shrimp and toss 1–2 minutes, only until the noodles are hot; any longer and they go soft.
Off the heat, swirl in the rest of the butter a few pieces at a time, then the lemon juice and zest, until glossy. Scatter over the parsley and parmesan and serve at once.

Good to know

Can I skip the salting?

You can, but the zucchini will give up its water into the sauce and thin it. If you are short of time, cook the noodles 1 minute in a dry, very hot pan first and pour off whatever comes out.

Alternatives

Per

Calories: 116
Protein: (38%); 11 g
Fat: (51%); 6 g
Carbohydrates: (11%); 3 g
of which sugar: 2 g
Fiber: 1 g
Sodium: 312 mg

About 75% of the alcohol remains after cooking; the label counts only that.

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1164 kcal goes into the pot and 1377 g of ingredients comes out as about 1007 g of food: 116 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.

Keto shrimp scampi with zucchini noodles