This easy shrimp scampi dish is perfect for anyone following a keto lifestyle, combining tender shrimp with flavorful garlic and lemon. Swapping traditional pasta for broccoli noodles keeps it light, healthy, and deliciously satisfying.
Start by trimming the broccoli stems—cut off the florets for another use and remove any tough ends. Use a vegetable peeler to shave off any large bumps so the stems are nice and even, then run them through the smallest spiralizer blade to make noodles.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the broccoli noodles with a pinch of salt and pepper, and cook for about 3 minutes, stirring occasionally. Once they're tender, take them off the heat and set them aside.
In another pan, warm the remaining olive oil along with the garlic over medium heat until fragrant, about a minute. Add the shrimp and cook until they turn opaque, roughly 3 minutes on each side. When done, transfer the shrimp to a bowl.
Pour in the wine, lemon juice, butter, basil, chives, and a pinch of red pepper flakes into the skillet. Whisk everything together over medium heat for a few minutes until the sauce comes together. Then, add the shrimp back in and give it all a good toss to coat evenly.
To serve, divide the broccoli noodles between bowls and spoon the shrimp and sauce on top. Enjoy!
- Use fresh garlic for the best aroma and flavor.
- Be careful not to overcook the shrimp; they turn rubbery if cooked too long.
- Steam or sauté the broccoli noodles just until tender to keep their texture.
This dish is light, flavorful, and perfect for anyone following a keto lifestyle. It combines tender shrimp with fresh broccoli noodles, making it a low-carb alternative that doesn’t sacrifice taste. Plus, it comes together quickly, ideal for busy weeknights.
Serve this meal with a sprinkle of freshly grated Parmesan cheese or a squeeze of lemon juice for extra brightness. A side of mixed greens or a crisp Caesar salad pairs well to round out the meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp and broccoli noodles. Avoid freezing, as texture may suffer.
