Shrimp Scampi with Zoodles
Garlicky, buttery shrimp scampi served over zucchini noodles instead of pasta. A restaurant-style dinner on the table in 20 minutes with just a few net carbs.
Scampi without the pasta hangover
Classic shrimp scampi is already almost keto: it is really just shrimp, butter, garlic, white wine, and lemon. The only thing standing between you and a low-carb version is the pile of linguine underneath. Swap in zucchini noodles and you keep every bit of the buttery, garlicky sauce while trading a mountain of carbs for a couple of grams.
The one trap with zoodles is water. Zucchini is more than 90 percent water, and if you cook it too long it weeps into the pan and turns your glossy sauce thin and sad. The fix is to barely cook them, tossing just long enough to warm through, and to finish everything off the heat.
- Pat the shrimp dry so they sear instead of steam
- Cook the zoodles for barely a minute so they stay al dente
- Finish with cold butter off the heat for a silky sauce
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Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined (net carbs →)
- 4 medium zucchini, spiralized into noodles (net carbs →)
- 4 tablespoons butter, divided (net carbs →)
- 2 tablespoons olive oil (net carbs →)
- 6 cloves garlic, minced (net carbs →)
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry white wine or chicken broth (net carbs →)
- Juice of 1 lemon (net carbs →)
- 1/4 cup chopped fresh parsley (net carbs →)
- 1/4 cup grated parmesan cheese (net carbs →)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1Pat the shrimp very dry and season with the salt and pepper.
- 2Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until just pink, then transfer to a plate.
- 3Lower the heat to medium and add another tablespoon of butter, the garlic, and the red pepper flakes. Cook for 30 seconds until fragrant.
- 4Pour in the white wine and lemon juice, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
- 5Add the spiralized zucchini and toss for about 1 minute, just until warmed through but still firm.
- 6Return the shrimp to the pan, remove from the heat, and swirl in the remaining 2 tablespoons of cold butter until the sauce is glossy.
- 7Stir in the parsley and parmesan, taste for salt, and serve immediately.
Nutrition (per serving)
Recipe FAQ
How do I keep my zoodles from getting watery?
Cook them for barely a minute and never cover the pan. If you have time, salt the raw zoodles, let them sit 10 minutes, then squeeze out the moisture in a towel before cooking. Adding them at the very end keeps the sauce clinging instead of pooling.
Can I use frozen shrimp?
Yes. Thaw them fully in a colander under cold running water, then pat them completely dry. Wet shrimp steam and turn rubbery instead of searing, so drying is the most important step.
Is the white wine keto?
A dry white wine like sauvignon blanc or pinot grigio has only about 2 grams of carbs per glass, and most of that cooks off. If you would rather skip it, chicken broth with an extra squeeze of lemon works well.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.