Keto Shrimp Scampi Recipe

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"This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired."

Ingredients

  • Adjust
  • US
  • Metric
  • 2 (8 ounce) packages shirataki noodles, drained and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 12 ounces raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons dry white wine
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
    2. Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
    3. Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
    4. Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
    5. Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

    Nutrition Facts

    Per Serving: 224 calories;13.2 g fat;6.8 g carbohydrates;19 g protein;191 mg cholesterol;461 mg sodium.Full nutrition
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