Keto Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shrimp Scampi
Buttery garlic shrimp scampi served over zucchini noodles for a low-carb twist on the classic.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Pat the shrimp dry and season lightly with salt.
- 2
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until foaming.
- 3
Add the shrimp in a single layer and cook until pink and just curled, about 1 to 2 minutes per side; remove and set aside.
- 4
Add the garlic and red pepper flakes to the same skillet and cook for 30 seconds until fragrant.
- 5
Pour in the wine and lemon juice, scraping up any browned bits, and simmer until slightly reduced, 2 to 3 minutes.
- 6
Swirl in the remaining butter until the sauce is glossy, then return the shrimp to the pan and toss to coat. Garnish with parsley and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
41 g
Protein
0 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Scampi in Italian refers to a type of small clawed lobster, but Italian-American restaurants in the mid-20th century popularized the term to describe shrimp cooked in garlic butter and white wine — a preparation so beloved it became synonymous with the sauce style itself rather than the crustacean. The keto version typically serves the garlicky butter sauce over zucchini noodles or cauliflower rice rather than pasta, keeping all the flavor of the original while eliminating the carbs that made it a once-in-a-while indulgence.
Listahan note
This version focuses on getting the shrimp perfectly cooked in the butter sauce — curled but not rubbery — and uses a finishing squeeze of lemon to lift the richness of the garlic butter into something bright and restaurant-quality.
Technique cues
- Cook shrimp in a single layer in the pan and do not crowd them — shrimp in an overcrowded pan steam instead of sear, becoming rubbery and pale rather than pink and lightly browned at the edges.
- Pull the shrimp from the pan when they are about 80 percent opaque and C-shaped, not fully cooked; they will finish cooking in the residual heat while you build the sauce in the same pan, preventing overcooking.
- The garlic should be cooked gently in the butter over medium heat until fragrant but not browned — golden-edged garlic can turn bitter and will overpower the delicate shrimp flavor rather than complementing it.
Kitchen flow
- Parallel prep
- Prep the garlic, measure the wine, and squeeze the lemon before the shrimp hit the pan — this dish moves fast and there is no time to prep mid-cook.
- Make-ahead
- The sauce can be made up to a day ahead and refrigerated; reheat gently and add the shrimp fresh, cooking them just before serving.
- Leftover move
- Chop leftover shrimp and toss cold with more lemon, olive oil, and fresh herbs for a quick shrimp salad served in lettuce cups.
- Cleanup rhythm
- One skillet for the entire dish — shrimp sear, garlic butter sauce, and all; deglaze with the wine and the fond cleans itself.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
large shrimp
main protein
Purpose: Large shrimp cook quickly, have a satisfying snap when properly cooked, and absorb the garlic butter sauce in every crevice.
Handling: Peel and devein, leaving tails on for presentation; pat dry with paper towels for better browning.
Adaptation: Sea scallops can replace shrimp for a more luxurious version of the same garlic butter sauce.
butter
sauce base
Purpose: Butter forms the rich, emulsified sauce and is the defining flavor element of true scampi.
Handling: Use unsalted butter to control the seasoning; add it in two stages — some for cooking the shrimp, more for finishing the sauce.
Adaptation: Ghee withstands higher heat without browning and creates an equally rich sauce.
garlic
primary aromatic
Purpose: Garlic cooked in butter at low-medium heat becomes mellow and sweet, creating the foundational aroma of the dish.
Handling: Slice or mince 4 to 6 large cloves; scampi should taste noticeably garlicky.
Adaptation: Roasted garlic mashed into the butter creates a sweeter, deeper garlic flavor for a gentler version.
dry white wine
deglazing liquid and acidity
Purpose: White wine dissolves the fond from the shrimp sear, adds acidity that cuts the butter, and creates the sauce body.
Handling: Use a wine you would drink — a Sauvignon Blanc or Pinot Grigio works perfectly.
Adaptation: Chicken broth with a squeeze of lemon juice replicates the acidity for an alcohol-free version.
lemon juice and parsley
brightness and freshness
Purpose: Fresh lemon juice and flat-leaf parsley added at the end lift the rich, buttery sauce and give it the clean finish that makes the dish taste effortless.
Handling: Add both off the heat so the lemon does not cook into bitterness and the parsley stays bright green.
Adaptation: Basil or tarragon creates a different but equally fresh finish.
Technique notes
- For extra depth, add a pinch of red pepper flakes to the garlic butter stage — it adds a subtle heat that builds over the course of the meal without making the dish spicy.
- A splash of heavy cream stirred in before the final lemon squeeze creates a creamy scampi sauce that clings to zucchini noodles even better than the classic butter-only version.
- Serve over spiralized zucchini noodles that have been lightly salted, squeezed of excess moisture, and briefly warmed in the same pan after the shrimp are done — the noodles absorb the sauce beautifully.
Ingredient swaps
- Dairy-free direction
- Replace butter with a high-quality olive oil and a tablespoon of coconut cream for body; the sauce will be thinner but still delicious.
- Shellfish-allergy direction
- Use cubed firm tofu or diced chicken breast in place of shrimp; the garlic butter sauce is the star and works equally well with other proteins.
- Lower-sodium direction
- Use unsalted butter and hold off on adding salt until tasting at the end — the natural brininess of the shrimp may be enough.
Serve alongside
- Zucchini noodles or spiralized yellow squash
- Garlic roasted broccolini
- Simple arugula salad with shaved Parmesan and lemon
- Crisp dry white wine such as Pinot Grigio (for adults)
- Sparkling water with lemon and basil
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days; the butter sauce will solidify when cold.
- Reheat very gently in a skillet over low heat with a splash of water or broth so the butter re-emulsifies rather than breaking; avoid the microwave.
Equipment
- Large 12-inch skillet, stainless or carbon steel, for proper shrimp searing
- Citrus press or reamer for efficient lemon juicing
- Spiralizer for zucchini noodles (optional)
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