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Recipe from Simpler Savory

The recipe

Low Carb Garlic Butter Shrimp Scampi

Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
260

2× the original author values. Recipe yield: 4 servings.

calories
520

3× the original author values. Recipe yield: 4 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds large shrimp (16/20 or 21/25) — peeled and deveined; tails on or off
  • 0.5 teaspoon kosher salt — divided, to taste
  • 0.25 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter — divided
  • 4 cloves garlic — thinly sliced or finely chopped
  • 0.25 teaspoon red pepper flakes — or to taste
  • 0.5 cup dry white wine — Pinot Grigio or Sauvignon Blanc; or chicken broth
  • 1 tablespoon lemon zest — from 1 lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley — finely chopped
  • 1 tablespoon unsalted butter — knob at the end for gloss
  • 2 medium zucchini — spiralized into noodles; sauté 60–90 seconds
  • 1 pound spaghetti squash — roasted strands, for serving

Instructions

  1. Pat the shrimp very dry with paper towels so they sear instead of steam.
  2. Heat olive oil in a wide skillet over medium to medium-high until shimmery.
  3. Add shrimp in a single layer; season lightly with salt and pepper and cook until the underside turns pink and the edges begin to turn opaque.
  4. Flip and cook just until the shrimp curl into loose C-shapes and are springy, 30–60 seconds more. Transfer to a plate with any juices.
  5. Lower heat to medium, add 2 tablespoons butter to the pan and let it melt and foam, scraping up browned bits.
  6. Stir in garlic and red pepper flakes; cook 20–30 seconds until fragrant but not browned.
  7. Pour in white wine (or broth), scrape the pan, and simmer until slightly syrupy and the spoon leaves a line for a second.
  8. Stir in lemon juice and zest; taste and season with a pinch of salt if needed.
  9. Return shrimp and any juices to the skillet with the remaining 1 tablespoon butter, tossing until just warmed through and glossy.
  10. Turn off heat and sprinkle with parsley. Sauce should cling lightly, not puddle.
  11. Toss in zucchini noodles for the last 60–90 seconds to keep them crisp-tender.
  12. Or serve shrimp and sauce over roasted spaghetti squash strands or garlicky cauliflower rice.

Notes

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth until just warmed through; avoid high microwave heat to prevent overcooking. Store shrimp and zucchini noodles separately if possible to keep noodles crisp. Add a squeeze of fresh lemon after reheating to brighten.

Source: https://simplersavory.com/low-carb-shrimp-scampi/