Description
This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.
Ingredients
- 2 (8 ounce) packages shirataki noodles, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 12 ounces raw shrimp, peeled and deveined
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons fresh lemon juice
- 3 tablespoons dry white wine
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Instructions
- Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
- 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.
- 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.
- 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.
- Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 3