Garlic butter sauce, dry white wine, crusty bread… Traditional components of garlic shrimp scampi that is hard to beat!

But we took out the gobs of melted butter rich in saturated fat and gave that favorite shrimp recipe a healthy twist.

Envision this: Shrimp seasoned to absolute perfection with garlic and red pepper flakes. Oh, and a splash of Pinot Grigio for the ultimate depth of flavor as deep as the sea!

If curious about how we reeled in this healthy garlic shrimp scampi recipe, bookmark and give it a try!

Garlic Shrimp Scampi Recipe

Yield: 4 servings

Nutrition per serving: 410 calories, 13 g fat, 32 g protein, 43 g total carb, 6 g fiber

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

• 8 oz whole wheat linguine noodles (half of a 16 oz box)
• 3 Tbsp olive oil
• 6 garlic cloves, minced
• 1 shallot, peeled and thinly sliced
• 1 lb. shrimp, peeled and deveined, tail off
• 1/4 c white wine such as Pinot Grigio
• 1/4 c seafood stock
• 1 lemon, juiced
• 1/2 tsp crushed red pepper flakes
• Handful of fresh parsley, roughly chopped
• Fresh parmesan cheese, grated (optional)

Instructions:

1. Prepare the linguini noodles according to package directions. Drain and set aside.

2. Heat a large saute pan over medium heat with 1 tablespoon olive oil. Add garlic and sauté for about 1 minute. Add shallot and sauté for an additional 5 minutes, until it starts to soften.

3. Add and cook shrimp until they just turn pink, flipping each to ensure even cooking, about 3 minutes total. Turn heat to medium-high and add remaining 2 tablespoons olive oil, wine, seafood stock, and lemon juice. Cook just until the liquid reduces, about 2 minutes.

4. Turn off the heat and stir in red pepper flakes and parsley. Season with salt and pepper to taste per preference.

5. Top the shrimp scampi atop cooked noodles and garnish with freshly grated parmesan cheese, as desired.

Low-Carb Shrimp Scampi

For a low-carb shrimp scampi, omit the pasta noodles entirely. Serve the shrimp atop zucchini noodles or alongside riced cauliflower, amongst the many ideas!

Zucchini Noodles

Also known as "zoodles," zucchini noodles are one of the best veggie pasta substitutes. They dramatically cut carb content while still offering the shape of noodles.

To make the zoodles, use a spiralizer then sauté quickly in a pan. Overcooking can lead to a mushy end-product.

Spaghetti Squash

Spaghetti squash is low in calories and carbs like zucchini noodles and packed with nutrients. It also makes a blank canvas to harness many flavors, garlic scampi included.

Scrape the flesh out of cooked spaghetti squash to achieve a noodle-like product. Top with the shrimp and other veggies as desired.

Seaweed

The noodle-like appearance of wakame takes "pasta" on a whole new level. And what better way to use seaweed than with a seafood favorite!

Simply top seaweed with the garlic shrimp scampi recipe. Garnish with other toppings as desired, including fresh cucumber and sesame seeds.

Riced Cauliflower

Cauliflower has expanded into numerous low-carb options, including "rice." It can be purchased premade at the store, though making it at home is a simple 3-step process:

1. Wash and dry a head of cauliflower, removing all greens as well.
2. Cut the rice into florets and grate in a food processor or using a box grater.
3. Once riced, sauté, covered, in a large pan with a touch of olive oil for about 5 minutes.

Shirataki Noodles

Also known as "miracle noodles," Shirataki noodles are translucent in color and have a gelatinous mouthfeel.

The noodles are made from Japanese konjac yam and are mostly water and glucomannan, a type of soluble fiber. This means they are essentially absent of calories and flavorless, thus needing a bit of doctoring before enjoying.

Preparing shirataki requires a quick rinse and boiling with optional roasting. Then, toss with garlic shrimp scampi or other pasta favorites!