The ingredients for this low carb shrimp scampi recipe starts with imported Finlandia butter which is flavored with chopped garlic. Then, the shrimp goes in the pan with red pepper flakes, wine and lemon juice. The shrimp is finished with parsley and green onion, then topped with Parmesan cheese.
With it’s wheat noodles, traditional American shrimp scampi is a pasta dish and is not keto friendly. However, this shrimp scampi with zucchini noodles is definitely keto friendly! With just 5 grams net carbs per serving, it makes a great keto dinner or lunch. This healthy shrimp scampi with zucchini noodles is ready in less than 30 minutes!
The original Good Eats shrimp cocktail recipe from Alton Brown features chili paste, horseradish, Old Bay, and, of course, perfectly cooked shrimp. Combine the salt, sugar, and water in a mixing bowl, stirring to dissolve.
Shrimp scampi is usually served over pasta – NOT a low carb option, so I like to serve my garlicy shrimp with a nice side salad, over sauteed spiralized zucchini (I have this spiralizer ), or with halved cherry tomatoes. All three ways are healthy and delicious.