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

Ingredients

• 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 all-purpose flour
• 1/4 cup grated Parmesan & Romano cheese
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp extra virgin olive oil
• 2 Tbsp shallot, minced
• 1 Tbsp lemon juice
• 1 rounded tsp minced garlic
• 1/8 tsp ground black pepper

Directions

1. In a small bowl, whisk together 1/4 cup all-purpose flour and 1/8 tsp ground black pepper.
2. Add 1 lb patted dry shrimp to a gallon-size Ziploc bag.
3. Pour flour mixture over shrimp, seal bag, and toss until shrimp are well-coated – then set aside.
4. Heat a large skillet over medium heat on stovetop then add 2 Tbsp extra virgin olive oil and heat for 30 secs.
5. Transfer coated shrimp to skillet in a single layer, shaking off any excess flour into bag.
6. Cook shrimp until pink, about 1-2 minutes per side. This time increases the larger the shrimp.
7. Remove cooked shrimp from skillet, then set aside. I put mine on a plate in the microwave.
8. Add 2 Tbsp minced shallots and 1 rounded tsp minced garlic to the skillet and cook until soft, stirring often (about 3-4 mins).
9. Add 1/2 cup dry white wine, 1 Tbsp lemon juice, and 1/2 cup low-sodium chicken broth – then stir briefly.
10. Simmer until reduced to about 3/4 cup (about 8 mins).
11. Add in 1 cup heavy whipping cream and remaining 1/2 cup of low-sodium chicken broth, then simmer until sauce is reduced and thickened slightly, stirring frequently (about 10 mins).
12. Add 1/2 cup butter and stir until melted.
13. Return cooked shrimp to the skillet and simmer until heated through (about 2-3 mins).
14. Sprinkle with 1/4 cup grated Parmesan & Romano cheese and 2 Tbsp chopped fresh parsley before serving.

Nutrition Facts
Servings: 8
Amount per serving
Calories	476
% Daily Value*
Total Fat 25.3g	32%
Saturated Fat 13.4g	67%
Cholesterol 501mg	167%
Sodium 725mg	32%
Total Carbohydrate 4.4g	2%
Dietary Fiber 0.1g	1%
Total Sugars 0g
Protein 51.6g
Vitamin D 16mcg	79%
Calcium 194mg	15%
Iron 7mg	41%
Potassium 445mg	9%
*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.

#HighProtein #Keto #LowCarb