📝 About This Recipe
This exquisite low-carb rendition of the classic Italian-American Scampi focuses on the pure, succulent flavor of jumbo shrimp bathed in a velvety, lemon-infused garlic butter sauce. By omitting the pasta, we elevate the seafood to the star of the show, creating a dish that is both luxuriously rich and remarkably light. It is the perfect 15-minute gourmet meal for anyone seeking a high-protein, keto-friendly indulgence that doesn't compromise on bold, aromatic Mediterranean flavors.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (high smoke point preferred)
The Scampi Sauce
- 6 tablespoons Unsalted Butter (cold, cut into cubes)
- 6 cloves Fresh Garlic (minced very finely)
- 1/4 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc; or substitute with chicken broth)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat level)
- 1 teaspoon Lemon Zest (from an organic lemon)
Finishing Touches
- 1/4 cup Fresh Parsley (flat-leaf Italian variety, finely chopped)
- 2 tablespoons Parmesan Cheese (freshly grated, optional)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving a beautiful sear rather than steaming the seafood.
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2
In a medium bowl, toss the dried shrimp with olive oil, kosher salt, and freshly cracked black pepper until evenly coated.
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3
Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until the pan is very hot.
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4
Add the shrimp to the skillet in a single layer. Do not overcrowd; cook in two batches if necessary. Sear for 1-2 minutes per side until pink and just opaque.
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5
Remove the shrimp from the pan and set aside on a plate; they will finish cooking in the sauce later.
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6
Reduce the heat to medium. In the same skillet, add 2 tablespoons of the butter. Once melted, add the minced garlic and red pepper flakes.
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7
Sauté the garlic for about 60 seconds until fragrant and golden, being careful not to let it burn as it will turn bitter.
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8
Pour in the white wine (or broth). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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9
Allow the liquid to simmer and reduce by half, which should take about 2-3 minutes.
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10
Stir in the lemon juice and the remaining 4 tablespoons of cold butter, one cube at a time, whisking constantly to create a glossy, emulsified sauce.
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11
Return the shrimp and any accumulated juices back into the skillet. Toss gently for 1 minute to coat and warm through.
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12
Remove from heat immediately. Stir in the fresh parsley, lemon zest, and grated Parmesan if using.
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13
Taste and add a final pinch of salt or a squeeze of lemon if needed. Serve immediately while the sauce is silky.
💡 Chef's Tips
Always use fresh garlic over the jarred variety for a cleaner, more pungent flavor profile. To prevent the sauce from breaking, ensure you whisk in the butter while it is cold over low to medium heat. If using frozen shrimp, thaw them completely in the refrigerator and dry them aggressively before cooking. Do not overcook the shrimp; as soon as they form a 'C' shape, they are done. An 'O' shape means they are overcooked and rubbery. For an extra layer of flavor, add a teaspoon of cold-pressed avocado oil to the butter to increase the smoke point.
🍽️ Serving Suggestions
Serve over a bed of buttery sautéed zoodles (zucchini noodles) for a complete keto meal. Pair with roasted asparagus spears or steamed broccolini to soak up the extra garlic butter. Enjoy with a crisp glass of chilled Pinot Grigio or a sparkling lemon-infused water. For those not strictly keto, serve with a side of toasted sourdough to mop up the sauce. Top with a few capers for an extra burst of salty, Mediterranean acidity.