Antonis Achilleos
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 5 shrimp)

This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It’s better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta-substitute (we recommend spaghetti squash).

How to Make It

Step 1

Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper, and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.

Step 2

Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes. Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes. Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.

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