Shrimp scampi is transformed into a keto meal by using shirataki noodles, gelatinous Japanese noodles made from konjac yam.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
224 Calories
Recipe Instructions
Step 1
Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
Step 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.
Step 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.
Step 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.
Step 5
Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.
Ingredients
2 tablespoons butter
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
3 tablespoons dry white wine
2 (8 ounce) packages shirataki noodles, drained and rinsed
