Low Carb Shrimp Scampi ( Keto)
Calories 340kcal
Ingredients
- 1 1/4 pounds shrimp (peeled and de-veined, 20 oz/ 567 g)
- 4 tablespoons butter (peeled and de-veined, 20 oz/ 567 g)
- 3 cloves garlic (peeled and de-veined, 20 oz/ 567 g)
- 1/4 cup chardonnay (peeled and de-veined, 20 oz/ 567 g)
- 1/4 cup lemon juice (peeled and de-veined, 20 oz/ 567 g)
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped parsley (peeled and de-veined, 20 oz/ 567 g)
- 2 scallions (sliced
- 1/2 cup shredded parmesan cheese (peeled and de-veined, 20 oz/ 567 g)
- black pepper
- 10 ounces cherry tomatoes (peeled and de-veined, 20 oz/ 567 g)
Instructions
- Prep: Peel and de-vein the shrimp.
- This can be done the day before, but because shrimp is highly perishable make sure to cook the shrimp by the next day! Juice the lemon.
- Chop the garlic and parsley and slice the scallions.
- Cook: Place a large saute pan (I used non-stick) over medium heat.
- When hot, add the butter, tilting the pan to melt the butter and coat the bottom of the pan.
- Add the garlic and saute until it begins to soften.
- Add the shrimp to the pan and cook until the bottom half of the shrimp turns pink.
- Turn each shrimp over with a pair of tongs and add the red pepper flakes.
- When the shrimp looks almost cooked through, add the lemon juice and then the wine.
- Cook for just a minute to let the liquid reduce.
- Turn off the heat and add the parsley and scallion, stirring to mix thoroughly.
- Salt and pepper to taste.
- Plate and top with Parmesan cheese if desired.
Originally posted 2019-02-20 18:37:49.
