Keto Shrimp Scampi with Zoodles

A plate of keto shrimp scampi tossed with zoodles on a white plate with a vintage fork, a wine glass to the side, and a cream colored linen napkin.

Keto Shrimp Scampi with Zoodles

Garlicky, buttery, and bright, Keto Shrimp Scampi with Zoodles keeps all the flavor but cuts out the carbs. Saute garlic-marinated shrimp in butter and build a simple pan sauce by whisking in white wine, broth, and lemon juice. Garnish with parsley and serve over sauteed zucchini noodles.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 20

Marinating Time 20

Servings

Calories 256kcal

Author Danielle Esposti

Equipment

Ingredients

1 lb extra large or jumbo shrimp
2 large zucchini
2 tbsp olive oil
4 cloves garlic grated or minced
2 tsp kosher salt divided
4 tbsp butter divided
¼ c white wine
¼ c chicken broth
1 tbsp lemon juice

Instructions

Prep the shrimp. Remove shells (leave on tails for looks) then devine.
Marinate. Combine shrimp, half the garlic, 1 tbsp olive oil, and salt. Toss to combine and marinate at least 20 minutes at room temperature (up to 1 hour) or up to 8 hours in the fridge.
While the shrimp marinate, prep the zucchini noodles. Trim ends, then fit into a spiralizer and cut into a spaghetti noodle shape. Arrange the zoodles over a paper towel lined baking sheet (to wick up some of the moisture) then sprinkle with the remaining teaspoon salt. Let the zucchini sit and “sweat” while you make the shrimp scampi.
Heat a skillet over medium high heat. Add 1 tbsp oil and 2 tbsp butter and heat until the butter melts then foams. Add the shrimp in a single layer, in batches, and cook 1 minute per side or until just barely pink. Remove using a slotted spoon and set aside.
Add the remaining garlic and saute, stirring frequently, until very fragrant, about 1 minute. Pour in the white wine and scrape up any browned bits; add the broth and lemon juice and bring the sauce to a simmer. Cook 5 minutes, or until slightly reduced.
Reduce the heat to low. Cut the remaining 2 tbsp butter into small pieces, then add to the sauce, whisking constantly until the sauce melts and emulsifies. Return the shrimp to the pan, toss with the sauce, and heat 1-2 minutes more until warmed through.
Season with pepper to taste and add fresh parsley. Turn off the heat and cover while you prepare the zucchini noodles.
Heat a 12” skillet over medium high heat. Add ½ tsp olive oil and heat until shimmers. Transfer the zucchini to the pan - pick up a handful of noodles, gently squeeze any water out over the sink, and add to the pan. Working quickly but carefully. Saute the zucchini noodles 2-3 minutes, tossing frequently.
Transfer the shrimp scampi to the zoodles and toss until well combined. Serve immediately.

Notes

For quicker prep, look for frozen, deveined wild shrimp at your grocery store. Defrost overnight in the fridge or under cool running water in a colander.

Nutrition