Keto Garlic Shrimp Scampi with Linguine

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings: 2

Intensity Level: Easy. This recipe is perfect for cooks of all skill levels. The key is quick, attentive cooking to avoid overcooking the shrimp and to properly emulsify the sauce.

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Ingredients

For the Zucchini Linguine:

• 2 medium-large zucchini (about 1 lb total)

• 1 teaspoon salt

• 1 tablespoon olive oil

For the Shrimp Scampi:

• 12 oz (340g) large raw shrimp, peeled and deveined (tails on or off)

• 1/2 teaspoon salt, divided

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional, for heat)

• 2 tablespoons unsalted butter

• 2 tablespoons extra virgin olive oil

• 5-6 large garlic cloves, minced

• 1/4 cup dry white wine (like Sauvignon Blanc) or substitute with chicken broth

• 2 tablespoons fresh lemon juice (about 1/2 a lemon)

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh parsley, finely chopped

For Garnish:

• Lemon wedges

• Additional Parmesan cheese and parsley

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Instructions

1. Prepare the Zucchini Linguine:

Using a spiralizer, vegetable peeler, or mandoline, create long, thin ribbons from the zucchini to resemble linguine noodles. Place the zucchini noodles in a colander set over a bowl or the sink. Toss with 1 teaspoon of salt and let them sit for 10-15 minutes. This crucial step draws out excess moisture, preventing a watery sauce. After resting, use your hands or a clean kitchen towel to firmly squeeze out as much liquid as possible. Set aside.

2. Season the Shrimp:

Pat the shrimp completely dry with paper towels. This ensures a good sear. Place them in a bowl and season with 1/4 teaspoon of salt, black pepper, and red pepper flakes (if using). Toss to coat evenly.

3. Cook the Shrimp:

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Transfer the cooked shrimp to a clean plate immediately to prevent overcooking.

4. Create the Scampi Sauce:

In the same skillet, reduce the heat to medium. Add the butter and 2 tablespoons of olive oil. Once the butter has melted, add the minced garlic. Sauté for about 60-90 seconds, stirring constantly, until fragrant but not browned.
Carefully pour in the white wine (or broth) and lemon juice. Bring to a simmer, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.

5. Combine and Finish:

Add the squeezed-dry zucchini noodles to the simmering sauce. Using tongs, toss and cook for 2-3 minutes, just until the zucchini is heated through and tender-crisp (al dente). It will soften further from the residual heat.
Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts into the sauce, creating a light, creamy emulsion. Return the cooked shrimp and any accumulated juices to the skillet. Add most of the chopped parsley. Gently toss everything together until the shrimp are reheated and coated in the glorious sauce.

6. Serve Immediately:

Divide between two plates. Garnish with the remaining fresh parsley, an extra sprinkle of Parmesan, and lemon wedges on the side for squeezing. Enjoy instantly while hot!

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Chef’s Notes & Tips:

• No Spiralizer? Use a standard vegetable peeler to create wide, flat fettuccine-like ribbons.

• Wine Substitute: If avoiding alcohol, use a good-quality chicken or vegetable broth with an extra teaspoon of lemon juice for acidity.

• Avoiding Watery Sauce: Do not skip the salting and squeezing step for the zucchini. It makes all the difference.

• Protein Swap: This flavorful sauce also works beautifully with scallops or grilled chicken.

• Storage: This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but note that the zucchini will release more moisture upon reheating.

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Nutrition Information (Per Serving – Approximate):

• Calories: 485

• Total Fat: 35g

• Saturated Fat: 12g

• Cholesterol: 320mg

• Sodium: 1280mg

• Total Carbohydrates: 11g

• Dietary Fiber: 3g

• Net Carbs: 8g

• Sugars: 6g

• Protein: 32g

Nutritional information is an estimate calculated using a database and may vary based on specific ingredients and brands used. Values are for one serving, which is half of the total recipe yield