Revised from Wholesomeyum
Keto and Paleo 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) You can find these pre-made in some stores.
- 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
- Spiralize the noodles with a spiralizer or use pre-made ones from a health food store. 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.
- In a large sauté pan, heat 2 Tbsp of oil over medium-high heat.
- 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.
- Add another Tbsp of oil to the pan and add the garlic and shallots. Sauté for just a few minutes until browned.
- Add the broth and scrape the bottom, simmer until the volume of liquid is reduced by about half.
- 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.
- 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.
- Add the shrimp back into the pan and stir.
- Garnish with a sprig of parsley and twist of lemon
Buen Provecho!