So light and refreshing, this easy shrimp scampi recipe is low-carb, made in one pan, and loaded with flavor.
Holly’s Shrimptastic Highlights
- Flavor: This simple shrimp scampi is rich and buttery, with garlic, white wine, and parsley plus a hint of spicy red pepper flake heat.
- Technique: Quickly sauté garlic and shrimp, deglaze the pan with white wine to concentrate flavor, and toss with fresh herbs for a bright, aromatic finish.
- Equipment: Just one skillet is needed for the ultimate easy prep and cleanup.
Shrimp Scampi Ingredients
- Shrimp: Choose fresh or frozen shrimp that are bite-sized. Medium (41-50 pieces per pound), or large (31-40 pieces per pound) are good starting points. They should be clean, intact, and smell fresh. Scallops are an excellent swap for this recipe as well.
- Sauce: Low-carb lovers love butter! Garlic, chili flakes, and a dash of salt and pepper are perfect complements to the delicate flavor of shrimp. A splash of white wine works as a deglazing agent and offers a little complexity to the flavor. Go without the wine and use low-sodium vegetable or chicken broth.
- Vibrant Variations: So many possibilities! Spinach, mushrooms, sun-dried tomatoes, green onions, chopped broccoli, and asparagus…this recipe is ripe for additions, especially if served cold on a bed of greens.
How Do You Make Shrimp Scampi
- Cook garlic and red pepper flakes in butter and oil (full recipe below).
- Add shrimp and cook. Remove the shrimp and deglaze the pan with wine.
- Remove the pan from the heat and add the shrimp. Add parsley and toss.
- Season and serve with lemon wedges.
Savvy Scampi Secrets
- Do not overcook the shrimp as they can become rubbery. Cook just until they are pink and opaque.
- Use freshly minced garlic for a bright and more pronounced flavor than you get from pre-minced, jarred garlic.
- Warm the pan and heat the butter and oil before adding garlic to prevent sticking and uneven cooking.
- Master the art of deglazing. Pour wine into the hot pan and scrape up browned bits for extra flavor.
- Serve it immediately! Shrimp scampi is best enjoyed fresh off the stove while it’s hot and juicy.
How to Serve and Store
- Serve shrimp scampi as an appetizer, main, or even add to other dishes. Try them on top of your favorite zucchini noodles or mixed into cauliflower fried rice. Add to an Italian zucchini salad as a main dish, or toss them in a skillet with vegetables.
- Keep leftover shrimp scampi in a covered container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat in a skillet with a little extra butter or in the oven on the broil setting.
More Low Carb Shrimp Recipes
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Easy Shrimp Scampi
Shrimp scampi is easy to make in minutes and delicious in every garlicky, buttery bite!
Equipment
Ingredients
- ¼ cup salted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes or to taste
- 1 pound shrimp peeled and deveined
- ½ cup dry white wine
- ½ cup fresh parsley chopped
- ½ teaspoon kosher salt or to taste
- ½ teaspoon pepper or to taste
- 1 lemon optional, for garnish
Instructions
- Heat butter and olive oil over medium heat in a large skillet.
- Add garlic and red pepper flakes to pan and cook until fragrant, about 30 seconds.
- Stir in shrimp and cook until pink and no longer translucent, about 2-3 minutes. Transfer shrimp to plate and keep warm.
- Pour wine into pan and cook 2-3 minutes or until reduced.
- Remove the pan from the heat and add the shrimp. Sprinkle with parsley and toss well to combine. Season with salt and pepper to taste.
- Serve with lemon wedges.
Notes
- Keep leftover shrimp scampi refrigerated in an airtight container and use it within 4 days.
- Freeze in airtight freezer bags and use within 3 months.
- Use up leftovers cold on a salad, or reheat them in a skillet.
Nutrition Information
Calories: 250kcal | Carbohydrates: 5g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 1034mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1269IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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