1/2 tsp red pepper flakes (optional, for a bit of heat)
1/2 cup chicken broth or vegetable broth
1/2 cup dry white wine (or substitute with broth for a non-alcoholic version)
1/4 cup fresh lemon juice
Zest of 1 lemon
1/2 cup chopped parsley (for garnish)
Salt and pepper to taste
Zucchini noodles (zoodles) or your preferred low-carb pasta (optional)
Instructions:
Prepare Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
Cook Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside.
Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it!
Deglaze the Pan: Add the chicken broth, white wine (or extra broth), and lemon juice. Stir to combine and bring the sauce to a simmer for 3-5 minutes to reduce slightly.
Add Zucchini Noodles (Optional): If you’re using zucchini noodles or another low-carb pasta, add them to the skillet and cook for about 2-3 minutes until tender.
Finish the Dish: Return the cooked shrimp to the skillet, tossing them in the sauce. Stir in the lemon zest and chopped parsley. Cook for an additional 1-2 minutes until everything is heated through.
Serve: Serve your shrimp scampi hot, garnished with more parsley and a squeeze of fresh lemon juice, if desired. Enjoy!
