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Low Carb Shrimp Scampi - Bright, Garlicky, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • Olive oil: 2 tablespoons, for sautéing
  • Butter: 3 tablespoons (use grass-fed if you prefer)
  • Garlic: 4–5 cloves, finely minced
  • Lemon: Zest of 1 lemon and 2–3 tablespoons fresh juice
  • Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
  • Dry white wine or chicken broth: 1/3 cup (pinot grigio, sauvignon blanc, or low-sodium broth)
  • Parsley: 2–3 tablespoons, chopped
  • Salt and black pepper: To taste
  • Optional finishers: 1–2 tablespoons grated Parmesan, extra butter, or a drizzle of olive oil
  • Low-carb base: 3–4 medium zucchini (spiralized), cooked spaghetti squash, or cauliflower rice

Method
 

  1. Prep your base: If using zucchini noodles, lightly salt them and set aside for 10 minutes, then pat dry. For spaghetti squash or cauliflower rice, have it pre-cooked and warmed.
  2. Pat shrimp dry: Blot with paper towels so they sear, not steam. Season both sides with salt and pepper.
  3. Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Transfer to a plate and repeat with remaining shrimp, adding a bit more oil if needed.
  4. Sauté the garlic: Lower heat to medium. Add remaining butter and olive oil. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  5. Deglaze: Pour in wine or broth. Scrape up browned bits and simmer 1–2 minutes to reduce slightly. Stir in lemon zest and juice.
  6. Finish the sauce: Taste and adjust salt, pepper, and lemon. If you want a silkier finish, swirl in another 1/2 to 1 tablespoon butter off the heat.
  7. Return the shrimp: Add shrimp and any juices back to the pan. Toss 30–60 seconds to warm through. Sprinkle with parsley.
  8. Assemble: Plate over zucchini noodles, spaghetti squash, or cauliflower rice. Spoon extra sauce on top. Finish with a pinch of Parmesan if you like.