Shrimp scampi is served over broccoli noodles for a keto-friendly meal. Garnish with Parmesan and additional basil if desired.
Ingredients
- heads broccoli with long stems: 2 piece
- olive oil: 2 Tbsp (divided)
- salt and ground black pepper: (to taste)
- garlic: 2 clove (minced)
- raw shrimp: 1 pound (peeled and deveined)
- dry white wine: 2 Tbsp
- lemon juice: 2 Tbsp
- butter: 2 Tbsp
- fresh basil: 1 Tbsp (minced)
- fresh chives: 1 Tbsp (chopped)
- red pepper: 0.5 tsp (crushed)
Metric Conversion
Stages of cooking
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Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodles using the smallest blade on a spiralizer.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles, salt, and pepper; toss for 3 minutes. Remove from heat and set aside.
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Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook for 1 minute. Add shrimp and cook until opaque, about 3 minutes per side. Transfer shrimp to a bowl.
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Add wine, lemon juice, butter, basil, chives, and red pepper to the skillet. Whisk over medium heat for 3 minutes. Return shrimp to the skillet and toss to coat.
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Spoon broccoli noodles into 4 serving bowls. Top with shrimp mixture.
