Shrimp Scampi

Hubby now wants this one 4 days/week. 🤣

Served w/ Caesar Salad.

See bottom right pic above for serving suggestion of serving over 16 oz of Conchiglie (small shells) pasta for those who *need* more carbs in their meal. Just make your pasta according to package directions and spoon Shrimp Scampi over the top.

TIPS: True Shrimp Scampi calls for Chardonnay, but I don’t like it. I’ve found than pretty much any dry white wine works in this (e.g., Sauvignon Blanc, Pinot Grigio). It also typically calls for larger shrimp w/ tails on, but nope! 😆 If you prefer a thicker sauce, slowly whisk in up to 3 Tbsp all-purpose flour after melting the butter. Keep in mind that adding the flour removes your keto and low carb eligibility.

FUN FACTS: Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

Shrimp Scampi Recipe

  • 1 lb 71-90 ct shrimp (peeled, deveined, tail off), patted dry
  • 1 cup low-sodium chicken broth, divided
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/2 cup dry white wine (I use Sauvignon Blanc)
  • 1/4 cup flour
  • 1/4 cup grated Parmesan & Romano cheese blend
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 2 Tbsp shallot, minced
  • 1 Tbsp freshly squeezed lemon juice
  • 1 rounded tsp minced garlic
  • 1/8 tsp freshly ground pepper
  1. Place 1/4 cup flour in a gallon Zip-lock bag then sprinkle w/ 1/8 tsp black pepper.
  2. Add 1 lb patted dry shrimp and toss, then set aside.
  3. Heat a large skillet over medium heat on stovetop then add 2 Tbsp EVOO and heat for 30 secs.
  4. Remove coated shrimp from bag, shaking off any excess flour, and place in skillet in a single layer.
  5. Cook shrimp until pink, about 1-2 minutes per side. This time increases the larger the shrimp.
  6. Remove cooked shrimp from skillet, then set aside. I put mine on a plate in the microwave.
  7. Add 2 Tbsp minced shallots and 1 rounded tsp minced garlic to the skillet and cook until soft, stirring often (about 3-4 mins).
  8. Add 1/2 cup dry white wine, 1 Tbsp lemon juice, and 1/2 cup broth then stir briefly.
  9. Simmer until reduced to about 3/4 cup (about 8 mins).
  10. Add in 1 cup cream and remaining 1/2 cup of broth, then simmer until sauce is reduced and thickened slightly, stirring frequently (about 10 mins).
  11. Add 1/2 cup butter in and stir until melted.
  12. Return cooked shrimp to the skillet and simmer until heated through (about 2-3 mins).
  13. Sprinkle with 1/4 cup grated Parmesan & Romano cheese blend and 2 Tbsp parsley before serving.
Nutrition Facts
Servings: 8
Amount per serving 
% Daily Value*
Total Fat 25.3g32%
Saturated Fat 13.4g67%
Cholesterol 501mg167%
Sodium 725mg32%
Total Carbohydrate 4.4g2%
Dietary Fiber 0.1g1%
Total Sugars 0g 
Protein 51.6g 
Vitamin D 16mcg79%
Calcium 194mg15%
Iron 7mg41%
Potassium 445mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb

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