Swapping pasta for spiralized zucchini turns classic garlic butter shrimp scampi into something you can eat on keto without missing a thing. The zoodles cook in under two minutes, so this comes together faster than it takes to set the table. If shrimp is your go-to protein, our Grilled Shrimp Skewers with Chimichurri is another fast option.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional, or additional broth)
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (omit if avoiding nightshades)
- 3 medium zucchini, spiralized
- 1/4 cup grated Parmesan
- 2 tbsp fresh parsley, chopped
Instructions
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
- Add remaining butter and garlic to the pan, cooking 30 seconds until fragrant.
- Add wine (or broth) and lemon juice, simmering 1-2 minutes to reduce slightly. Stir in red pepper flakes if using.
- Add zucchini noodles and toss for 1-2 minutes, just until warmed through and slightly softened.
- Return shrimp to the pan, toss to combine, and top with Parmesan and parsley before serving.
Nutrition Facts (per serving)
| Calories | 370 |
| Total fat | 22g |
| Total carbohydrates | 9g |
| Dietary fiber | 3g |
| Protein | 34g |
| Sodium | 650mg |
Why This Is Good for Your Gut
Shrimp is nearly pure protein with negligible carbohydrate, which makes it an easy anchor for a keto plate. Zucchini noodles replace the refined starch of traditional pasta entirely, so the whole dish stays low-carb while Parmesan adds the fat and savoriness that make it feel complete.
Don't let the zoodles sit in the pan too long. A quick toss keeps them from turning watery. Building more meals like this around seafood has its own gut benefits, covered in Pescatarian Diet and Your Gut.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
