I love this delicious, low carb shrimp scampi recipe. It's very easy to make, and it makes my mouth water to even think about it! Very tasty. Perfect for everything from a quick lunch to a dinner with friends and family.
1 Tbsp olive oil
10 cloves garlic
15 uncooked shrimp
1/2 stick butter
Heat the olive oil in saute pan over medium heat. Dice the garlic into small bits and add them to the oil. Now add in the shrimp, butter, salt, pepper, basil, and oregano. Stir well.
Cook the mixture until the shrimp is done, which should take about 5 minutes. The shrimp should turn a pink color. Be careful about overcooking - shrimp can get rubbery if cooked for too long. For the last minute, cover the scampi to infuse the flavor.
Let the mixture sit for 2-3 minutes before serving so the butter can thicken.
Makes 2 servings
Carbs per serving: 2.2g
Globally, the term "scampi" applies to pretty much any dish that involves shrimp, lobster, or other sea crustaceans. In the US, the term has intriguingly morphed to mean something completely different. Instead, scampi in the US is now about the sauce used, meaning that not only can you have shrimp scampi (with the general ingredients shown above) but also chicken scampi and so on. That's a complete turnaround from the original meaning of the word.
So be aware if you're not in the US that "scampi" might not be a garlic-and-pasta dish. It could involve tomato sauce or any of a number of other items, as long as shrimp or lobster is the base of the meal.
The US even has a national scampi day, held on April 29th.
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