Looking for a way to use up all of your summer zucchini? This one pot creamy keto shrimp scampi can be on the table ready to eat in just 30 minutes. It’s only 5 net carbs per serving and kid friendly too!
Maybe it’s just me, but I LOVE daylight savings time!
The longer days and extra sunshine more than make-up for the one hour of missed sleep.
It’s not warm here in Kentucky yet but Spring is imminent and I just love that.
Warm(er) weather always beckons me to make bright food.
I also like seafood more in the warmer seasons. It’s just so light, refreshing, and delicious!
Who cleans up the kitchen after dinner in your house? My husband used to before baby number 3 came along, but now he helps wrangle the hoodlums while I clean up.
Teamwork makes the dream work, right?
As much as I love recipes that you labor in love, sometimes I need meals that don’t force me to wash a bunch of dishes afterwards, especially during busy week nights.
I love this creamy keto shrimp scampi recipe because it can be made in only one pot!
Plus, it only take about half an hour to whip up!
Sometimes the most delicious meals are the simplest to make.
a few tips for your keto shrimp scampi
Before you start cooking your creamy keto shrimp scampi, place your noodles between 2 paper towels and pat them to absorb the water. Squeeze out any excess water.
This keto shrimp scampi recipe cooks in 3 parts: shrimp first, noodles second, sauce last.
Everything cooks really quickly (hallelujah) so make sure you have everything prepped before you start cooking. There’s a technical culinary term for this…mis en place.
If your sauce is too thick after cooking, thin it out with 1 tbsp (up to 3) of chicken stock or water.
Make sure you thaw and clean your shrimp before cooking. Even bags labeled “peeled & deveined” usually still have some veins (i.e. shrimp poo) in them.
To thaw your shrimp, run them under cold water in a colander. And if at all possible, do not use farm raised shrimp!
Pay a little extra for wild caught! It’ll taste a million times better and it’s a trillion times better for your health and the environment.
- 1 lb shrimp, peeled and deveined
- 2 tbsp avocado oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 tsp lemon juice
- pinch of salt
- 1 tbsp parmesan cheese
- 20 oz zucchini noodles
- 3 tbsp chicken stock (or water, if needed)
- In a skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook shrimp until they are no longer pink, about 3 to 4 minutes. Remove to plate and set aside.
- Add 1/4 of the minced garlic and zucchini noodles to the skillet. Cook until the noodles are tender crips, about 3 to 4 minutes. Remove to plate and set aside.
- Add the remaining butter and oil to the skillet.
- Add the rest of garlic and sautè until fragrant, about 1 to 2 minutes.
- Add the heavy cream and stir continuously to prevent burning.
- Add the lemon juice , salt, and parmesan cheese, stirring to combine. If needed, use chicken stock (or water) to thin out the sauce.
- Toss the noodles in sauce. Top with shrimp.
- Garnish with fresh parsley, parmesan cheese, and lemon wedge.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 21.7gCarbohydrates: 7.2gNet Carbohydrates: 5.5gFiber: 1.7gSugar Alcohols: 0gProtein: 31.5g