Now Reading
Shrimp Scampi with Squash “Penne”

Shrimp Scampi with Squash “Penne”

Jump to recipe and more…

There’s a reason shrimp scampi is one of the most popular Italian-American dishes of all time!

This recipe comes together in about 30 minutes flat and features all the same delicious flavors as the classic version (minus the carbs you’d normally get from pasta).

For serving, I’d recommend whipping together your favorite quick salad and pairing this delicious entree with a nice bottle of dry (and low-carb) white wine to cut through the sweetness of the shrimp (you could even use the same wine for cooking and drinking).

shrimp scampi with yellow squash penne in a bowl in front of herbs

Print
shrimp scampi plated in a bowl with yellow squash

Shrimp Scampi with Squash “Penne”


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: serves 4 1x

Description

Quick and easy shrimp scampi recipe with yellow squash!


Scale

Ingredients

  • ½ medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 5 medium yellow squash, cut into penne shapes
  • 1 cup parsley leaves, finely chopped
  • 4 tablespoons unsalted butter
  • Salt to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine (like sauvignon blanc or pinot grigio)
  • 24 ounces peeled & deveined raw shrimp (medium size)
  • ½ lemon, zested & juiced

Instructions

  1. Cut top and bottom off squash, slice in half lengthwise, carefully cut out spongy core (save for blended soups) and slice diagonally into penne pasta shapes. Dice onion, mince garlic and finely chop parsley.
  2. Saute onion and garlic in half the butter with salt, pepper and red pepper flakes over medium-low heat for 2-3 minutes until softened and translucent.
  3. Turn heat up to medium. Add white wine and reduce for 2-3 minutes.
  4. Toss in shrimp and cook for 4-5 minutes (this might seem long—see notes), stirring occasionally, until cooked through.
  5. Toss in squash, cover and cook for 3-4 minutes—stirring every few minutes. Remove lid and cook for 4-5 more minutes, stirring frequently, until squash is just tender.
  6. Remove from heat and finish with remaining butter, lemon zest/juice and chopped parsley (see notes). Taste and season a final time with salt. Enjoy!

Notes

Net carbs: 6.8g

Cooking the shrimp in the residual white wine over medium heat cooks them very gently. So as long as you’re using shrimp that aren’t too small, they should not overcook. When the squash goes into the pot, it drops the temperature which prevents the shrimp from cooking much further until the final 2-3 minutes.

If you’re worried about the shrimp overcooking (or if you fear your shrimp may be too small) you can add them in at the same time as the squash.

If you want to make this dish richer/creamier, toss in 3 ounces of cream cheese and ½ cup of grated Parmesan along with the butter, lemon and parsley!

I would serve this with a peppery arugula salad and a nice dry white wine!

  • Category: Dinner
  • Method: Sauteing
  • Cuisine: Italian

Keywords: keto shrimp recipe, shrimp scampi, low-carb dinner

View Comment (1)

Leave a Reply

Your email address will not be published.

Scroll To Top