You’ve probably enjoyed traditional shrimp scampi with its buttery, garlicky sauce over pasta, but today’s health-conscious diners want more than just comfort food. This keto-friendly version swaps regular noodles for spiralized zucchini while maintaining the dish’s signature flavors. As you explore this modern take on an Italian classic, you’ll discover how a few smart substitutions can transform a carb-heavy favorite into a nutritious meal that doesn’t sacrifice taste.
Ancient Italian Shrimp Dish
Have you ever wondered about the fascinating origins of shrimp scampi? This classic dish traces back to Italy’s Venetian region, where local cooks first prepared “scampi” using small, lobster-like crustaceans called Dublin Bay prawns or langoustines.
When Italian immigrants arrived in America, they couldn’t find langoustines, so they substituted shrimp while keeping the original cooking method. They sautéed the seafood in olive oil, garlic, white wine, and butter – creating what you now know as shrimp scampi.
The term “scampi” technically refers to the cooking style rather than the ingredient itself. In Italy, you’ll find the dish listed as “gamberi alla scampi” on menus, which translates to “shrimp prepared in the style of scampi.”
Recipe
Shrimp scampi is a classic Italian-American dish that traditionally combines succulent shrimp with garlic, butter, and white wine sauce over pasta. This keto version maintains all the rich flavors while eliminating the high-carb pasta component, making it perfect for those following a ketogenic diet.
By replacing traditional pasta with zucchini noodles or serving the dish on its own, this keto-friendly adaptation keeps net carbs low while delivering the same satisfying, garlicky, and buttery taste that makes shrimp scampi so popular. The dish comes together quickly, making it an excellent choice for both weeknight dinners and special occasions.
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 medium zucchini, spiralized (optional)
Start by melting butter with olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp to the pan and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
Add white wine and lemon juice to the pan, simmer for 2 minutes until slightly reduced. Return shrimp to the pan, add parsley and red pepper flakes, toss to combine, and season with salt and pepper to taste. If using zucchini noodles, add them now and cook for 1-2 minutes until just tender.
For the best results, avoid overcooking the shrimp as they can become tough and rubbery. If looking for alternatives, use ghee instead of butter for those sensitive to dairy, or replace white wine with chicken broth for an alcohol-free version. The dish can also be served over cauliflower rice or spaghetti squash for additional low-carb options.
Final Thoughts
While traditional shrimp scampi might seem off-limits for keto dieters, this low-carb version proves you can enjoy this beloved Italian-American dish without compromising your dietary goals.
By swapping regular pasta with zucchini noodles, you’ll slash the carb content while maintaining the rich, garlicky flavors that make scampi so irresistible.
You’ll find this dish is perfect for busy weeknights since it comes together in under 30 minutes.
Don’t worry if you’re new to keto cooking – this recipe is virtually foolproof.
The combination of butter, garlic, and white wine creates a luxurious sauce that clings perfectly to both the shrimp and zoodles.
Plus, you can easily customize the spice level or adjust the garlic to suit your taste preferences.
