Garlicky sauteed shrimp in a buttery white wine and lemon sauce is finished with parsley and Parmesan cheese. This delicious low carb dish cooks up in less than 15 minutes!
Course Dinner, Fish and Seafood
Keyword fast and easy, seafood
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1 1/4poundshrimppeeled and de-veined, 20 oz/ 567 g
4tablespoonsFinlandia butter2 oz/ 57 g
1/4cupchardonnay2 oz/ 60 ml
1/4cuplemon juice60 ml (Use half the amount if you like less lemon)
1/4teaspoonred pepper flakes
1/4cupchopped parsley1 small handful
2scallionssliced, white and light green part
1/2cupshredded Parmesan cheese1 handful
salt and black pepper to taste
10ouncescherry tomatoeshalved, 283 g
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.
Nutrition with Cherry Tomatoes: Calories: 332, Fat: 17, Carbohydrates: 8, Fiber: 1, Protein: 34 NET CARBS: 7
Low Carb Shrimp Scampi ( Keto)
Amount Per Serving
Calories 316Calories from Fat 153
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.