This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.
Ingredients
- shirataki noodles: 2 packages (8 ounce packages, drained and rinsed)
- olive oil: 1 Tbsp
- shallot: 1 Tbsp (minced)
- garlic: 2 clove (minced)
- red pepper flakes: 0.25 tsp
- ounces raw shrimp: 12 piece (peeled and deveined)
- salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- lemon juice: 3 Tbsp (fresh)
- dry white wine: 3 Tbsp
- butter: 2 Tbsp
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
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Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
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Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
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Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
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Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.
