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  • Writer's pictureSavoring with Saba

Baked Garlic Shrimp Scampi


Shrimp scampi is one of my favorite (and easiest) seafood recipes to make. Typically, a scampi sauce is a garlic butter and wine sauce. This dish can be served over pasta or even served on its own as a first course. Traditionally, Italian cooks used small, lobster-like crustaceans called scampi, also known as Dublin Bay Prawns or Norway Lobsters, to make this dish. Now, it is more commonly made with shrimp--hence the name "shrimp scampi."


Prior to transitioning to a low-crab lifestyle, I preferred pairing with traditional pasta. I tried pairing shrimp scampi with popular keto-friendly alternatives like shirataki noodles. It helped curb my pasta cravings, but I wanted an alternative that looked more like pasta. After doing some research, I found Palmini linguine pasta. Palmini, a low carb pasta substitute made 100% from a natural plant known as Hearts of Palm. Not only does it look like pasta, but it can also taste like pasta!


You may remember I used Palmini's rice product for my copycat recipe of Chipotle's cilantro lime rice. Their linguine pasta is just as good. I boiled salted water and cooked the pasta for only a few minutes! I absolutely loved the flavor and texture of this pasta substitute. It also looks similar to traditional pasta, too. There are a lot of keto-friendly pasta substitutes, but most of them don't mimic pasta well enough.


The Palmini pasta paired perfectly with the shrimp scampi. The pasta has a natural acid (lemony) taste and it enhances the flavorful, buttery sauce. The Palmini linguine is definitely a must-try!






Ingredients

  • Ghee oil spray

  • 1 package of Palmini linguine pasta

  • 1 1/2 lb. raw shrimp (peeled)

  • 3/4 tsp. sea salt

  • Black pepper (to taste)

  • 1 tbsp. crushed red peppers

  • 6 tbsp. original or garlic flavored ghee (melted)

  • 4- 6 cloves garlic (minced)

  • 2 tbsp. grated Parmesan cheese (for shrimp)

  • 3 tbsp. grated Parmesan cheese (for serving)

  • 1 tbsp. fresh parsley (minced)

Instructions

  1. Preheat oven to 375F degrees. Spray a 9x13 inch baking dish with ghee oil cooking spray.

  2. Cook Palmini linguine pasta according to packing instructions

  3. Arrange the shrimp in an even layer in the baking dish. Season with the sea salt and black pepper. Pour the melted ghee over shrimp and sprinkle with garlic and grated Parmesan cheese. Toss with a rubber spatula to coat.

  4. Bake the shrimp on the middle rack of oven until just opaque, 8- 10 minutes. Be careful not to overbake.

  5. Check to see that shrimp is done. Remove from oven or add time as needed.

  6. Plate Palmini linguine and top with shrimp and buttery garlic sauce. Sprinkle Parmesan cheese, minced parsley, and red pepper flakes. Serve immediately!













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