Revised from Wholesomeyum

Keto and Paelo friendly

Keto doesn’t mean deprivation. Shrimp Scampi is an Italian-American pasta dish that would normally be off the menu of a typical keto or paleo diet. However, this healthy version puts a smile on your face without adding too many carbs to your plate. Zucchini and yellow crooked neck noodles are a great low-carb substitute for regular pasta. I use a spiralizer, it’s fast and simple. If you don’t own one, it’s an inexpensive kitchen investment and well worth it. The herbs, garlic, and ghee make it mouthwatering with approximately 5 grams of net carbs per 1 cup serving, 25. 7 g protein, and 24 g of fat. Leftovers save well for 2 days and only require a quick reheat in a hot skillet. 

Ingredients

  • 1 pound Zucchini or yellow squash (spiralized- approximately 3 zucchini)
  • ¼ cup parsley, chopped

Shrimp:

  • 1 pound shrimp, peeled and deveined (approximately 25-30 shrimp)
  • 2 Tablespoons refined coconut oil or avocado oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Sauce: 

  • 1 Tablespoon avocado oil or refined coconut oil
  • 1 medium shallot, minced
  • 4 cloves garlic, minced
  • ¼ cup chicken broth or bone broth
  • ¼ cup ghee
  • 2 Tablespoons lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  1. Spiralize the noodles with a spiralizer. This makes pasta like strands of zucchini. Place the noodles in a colander over the sink and toss with salt. This helps bring out the water. Let sit for 20 minutes. 
  2. In a large sauté pan, heat 2 Tbsp of oil over medium-high heat.
  3. Add the shrimp to the sauté pan with sea salt and pepper. Place them in a single layer and allow to cook for 2-3 minutes without moving them, while the bottom starts to brown. Flip them over and sauté for another 1-3 minutes until they are cooked through. Remove them, set aside covered, to keep warm.
  4. Add another Tbsp of oil to the pan and add the garlic and shallots. Sauté for just a few minutes until browned.
  5. Add the broth and scrape the bottom, simmer until the volume of liquid is reduced by about half.
  6. Add the lemon juice and ghee, simmering for 3 minutes, stirring and scraping the bottom of the pan. Add sea salt, pepper, and fresh parsley.
  7. Go get your zucchini. It should feel a little watery and soft. Give it a little squeeze to release some of the extra water. Add them to the pan and cook for 2-3 minutes until they are hot.
  8. Add the shrimp back into the pan and stir.
  9. Garnish with a sprig of parsley and twist of lemon

Buen Provecho