You can only eat so much beef when on a low carb diet, so I want to have a nice variety of seafood to choose from. Shrimp Scampi is a goody – quick to make, intense flavors, and only 2 carbs per serving. If you are not on a low carb diet I would serve this over toasted garlic crostini, or an ample serving of linguine. I on the other hand, will serve mine over spaghetti squash – yum!
Ingredients: 1 pound raw shrimp, peeled and deveined 1/4 cup olive oil 1/4 clarified butter 1/4 tsp salt 3 garlic cloves, mashed 1 Tbl fresh parsley. finely chopped 1/2 tsp pepper flakes 1/3 cup white wine 1 Tbl lemon juice Lemon zest
- Remove shells from shrimp and devein them (or buy them already peeled and deveined for a few dollars more). Throw in colander and then run under the cold water (I use the sprayer for this). Lay out double thickness of paper towels, place shrimp on them, and lightly pat dry.
- Over high heat, place the olive oil and clarified butter in a pan – add shrimp when the butter starts to bubble up, then the rest of the ingredients except for the wine and lemon juice. Cook the shrimp for two minutes. Add the wine and lemon juice and continue for another 2 minutes on high – the wine will start to bubble. Stir often – these cook quickly – don’t overcook or they will be rubbery.
- Plate on small platter, or spoon over spaghetti squash – zip the lemon with a zester on top of shrimp and serve while hot. If you are non-carbo, serve over linguine or rice, and sop up the delicious butter garlic sauce with crostini slices – Delish!