This easy keto shrimp scampi has an irresistible cream sauce that will feed your family. Serve it with zoodles or cauliflower rice.
Heat the olive oil and 2 Tbsp butter in a skillet over medium high heat.
Add the shrimp to the heated skillet and saute with salt and pepper to taste for several minutes until the shrimp is cooked through. Remove and set aside.
Turn the heat down to medium on the stove, and add the remaining butter and minced garlic to the same skillet.
Saute for 30 seconds.
Whisk in the white cooking wine, Italian seasoning and lemon juice.
Add the palmini noodles to the skillet and saute in the sauce until about half of the liquid is absorbed.
Return the shrimp to the skillet, toss to coat in the sauce and serve with parsley and lemon slices for garnish.
Calories: 215
Net Carbs: 3 Net Carbs Per Serving