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Shrimp Scampi

Shrimp Scampi

For a keto version of classic Italian shrimp scampi, we wanted to find a good substitute for wheat-based pasta and retain all of the rich garlic and seafood flavors of the original recipe. As we have in other keto pasta recipes, we swapped in long strands of spiralized zucchini; their mild flavor allowed the shrimp and garlic to be the stars of the dish, and their texture closely resembled that of conventional pasta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Seafood
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

  • 5 zucchini 8 ounces each, ends trimmed
  • 3 tablespoons extra-virgin olive oil divided
  • ¼ teaspoon table salt
  • 8 garlic cloves sliced thin
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon minced fresh thyme
  • 1 8-ounce bottle clam juice
  • 2 pounds large shrimp 26 to 30 per pound, peeled, deveined, and tails removed
  • 6 tablespoons unsalted butter cut into 6 pieces and chilled
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Using spiralizer, cut zucchini into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. (You should have 2 pounds zucchini noodles after spiralizing; reserve any extra noodles for another use.)
  2. Adjust oven rack to middle position and heat oven to 375 degrees. Toss zucchini noodles with 1 tablespoon oil and salt on rimmed baking sheet and spread into even layer. Roast until zucchini is tender, 20 to 25 minutes. Transfer zucchini to colander and shake to remove any excess liquid.
  3. Meanwhile, heat remaining 2 tablespoons oil, garlic, pepper flakes, and thyme in 12-inch nonstick skillet over medium heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add clam juice and bring to simmer. Add shrimp, cover, and cook, stirring occasionally, until just opaque, 3 to 5 minutes. Off heat, transfer shrimp to bowl using slotted spoon and cover to keep warm.
  4. Return sauce to simmer over medium-high heat and cook until reduced to ½ cup, about 5 minutes. Off heat, whisk in butter, 1 piece at a time, until combined. Whisk in lemon juice and parsley and season with salt and pepper to taste. Add shrimp and any accumulated juices and zucchini and gently toss to coat. Serve.