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Keto Shrimp Scampi With Shirataki Noodles - Bright, Garlicky, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
  • Shirataki noodles: 2 packages (7–8 ounces each), spaghetti or fettuccine style
  • Butter: 3 tablespoons (use grass-fed if you prefer)
  • Olive oil: 2 tablespoons, extra-virgin
  • Garlic: 4–5 cloves, finely minced
  • Lemon: 1 whole lemon (zest and juice)
  • Dry white wine or broth: 1/3 cup (pinot grigio, sauvignon blanc, or chicken broth)
  • Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
  • Fresh parsley: 1/4 cup, chopped
  • Salt and pepper: To taste
  • Optional finishers: Grated Parmesan, extra lemon wedges

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season both sides with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Rinse and prep shirataki: Open the packages and drain. Rinse the noodles under cold water for 1–2 minutes to remove the natural aroma.
  3. Dry-fry the noodles: Add the rinsed noodles to a dry nonstick skillet over medium heat. Cook, stirring, for 3–5 minutes until they squeak slightly and release excess moisture. This helps them absorb sauce later. Transfer to a bowl and set aside.
  4. Heat the pan: In a large skillet, warm 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until the butter foams.
  5. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly opaque. Do not overcook. Transfer shrimp to a plate.
  6. Sauté the aromatics: Reduce heat to medium. Add remaining olive oil and butter. Stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not brown.
  7. Deglaze: Pour in the white wine or broth. Scrape up any browned bits. Simmer 1–2 minutes to let the alcohol cook off and the sauce reduce slightly.
  8. Add lemon: Stir in lemon zest and 1–2 tablespoons lemon juice. Taste and adjust. You want bright but balanced.
  9. Combine: Add the dry-fried shirataki noodles to the skillet. Toss to coat and warm through for 1–2 minutes so they absorb the sauce.
  10. Finish with shrimp: Return shrimp and any juices to the pan. Toss gently for 30–60 seconds until heated through. Season with salt and pepper as needed.
  11. Garnish and serve: Remove from heat. Stir in chopped parsley. Add a final squeeze of lemon if you like. Top with a light sprinkle of Parmesan if it fits your macros.