Easy Keto Shrimp Scampi - Low Carb & Gluten Free
So quick and delicious, this easy keto shrimp scampi comes together in just minutes and is guaranteed to be a hit with family and friends! Low carb, Atkins, Gluten Free and Paleo
So quick and delicious, this easy keto shrimp scampi comes together in just minutes and is guaranteed to be a hit with family and friends! Low carb, Atkins, Gluten Free and Paleo
- 2 tbsp butter
- 1/3 cup fresh parsley chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp garlic minced
- 1 tsp lemon zest
- 1/8 tsp ground black pepper
- 1/2 cup dry white wine (i used sauvignon blanc)
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp red pepper flakes (optional)
- 2 lbs extra large shrimp peeled and deveined
- 3 cups cooked spaghetti squash
- Carbohydrate 6.45712354404472 g
- Cholesterol 305.002748837694 mg
- Fat 6.89769170091028 g
- Fiber 1.52629372786523 g
- Protein 32.5855425646087 g
- Saturated Fat 3.08725473422796 g
- Serving Size 1 1 serving (249g)
- Sodium 568.794636286143 mg
- Sugar 4.93082981617949 g
- Trans Fat 0.5996792500967 g
- Calories 221 calories
Step-by-step
- Heat the butter and oil in a large saute pan.
- Add the garlic and cook for 2 - 3 minutes until fragrant.
- Add the wine, salt, black pepper, red pepper and cook for 2 minutes.
- Add the shrimp and cook 2 - 3 minutes or until opaque.
- Remove from the heat and stir in the parsley, lemon juice, and lemon zest.
- Serve over hot, cooked spaghetti squash.
- Garnish with parmesan cheese if desired (optional)
Why does minced garlic turn bitter if added to the pan too early? Raw garlic contains allicin and sulfur compounds that degrade rapidly under high heat, releasing acrid flavors within sixty seconds. Combining butter with olive oil raises the smoke point of the milk solids in the butter, preventing scorching while retaining rich flavor. Sautéing minced garlic for precisely two to three minutes yields aromatic compounds without burning them.
Deglazing the pan with dry white wine dissolves the browned food particles stuck to the bottom of the skillet, emulsifying the fats into a cohesive sauce. Adding two pounds of extra large shrimp requires careful thermal control; remove the pan from the heat the moment the shrimp turn opaque, usually within three minutes, to prevent the proteins from contracting into a tough, rubbery texture.
Replacing traditional wheat pasta with three cups of cooked spaghetti squash alters the moisture dynamics of the dish. Spaghetti squash releases liquid as it rests, so press the cooked strands in a colander for ten minutes to expel excess water before plating. This adjustment maintains the structural integrity of the sauce without diluting the garlic and lemon flavor profile.
