Keto Shrimp Scampi
Description
Shrimp scampi is transformed into a keto meal by using shirataki noodles, gelatinous Japanese noodles made from konjac yam.
Ingredients
•
2 (8 ounce) packages shirataki noodles, drained and rinsed
•
1 tablespoon olive oil
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1 tablespoon minced shallot
•
2 cloves garlic, minced
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1/4 teaspoon red pepper flakes
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12 ounces raw shrimp, peeled and deveined
•
1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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3 tablespoons fresh lemon juice
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3 tablespoons dry white wine
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2 tablespoons butter
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1 tablespoon chopped fresh parsley
Directions
1
Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
2
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.
3
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.
4
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.
5
Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.