Keto Shrimp Scampi

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 224 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons butter
• 3 tablespoons fresh lemon juice
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon red pepper flakes
• 1 tablespoon minced shallot
• 3 tablespoons dry white wine
• 2 (8 ounce) packages shirataki noodles, drained and rinsed
• 12 ounces raw shrimp, peeled and deveined

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.