Easy Low Carb Shrimp Scampi from your instant pot or pressure cooker, this one cooks fast! Put it on top of some low carb noodles for a quick dinner.
I’m cranky and stressed so clearly it’s time to cook because that is what relaxes me. But because I’m cranky, it also needs to be simple.
I wanted to make something relatively high in protein and fat, low in carbs but also family friendly because I don’t feel like making something else for a son who is selective about what he eats. This dish went together quickly and definitely doesn’t need an Instant Pot, although that’s how I made mine. 
When we eat this Low Carb Shrimp Scampi, my husband and I will eat very little of the pasta, and lots of sauce and shrimp. My son can enjoy all the pasta he wants and everyone can be happy. Nutritionally, this packs quite a hefty protein punch, which means hopefully I’ll stay full for longer, and so be less cranky. Fingers crossed!
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4 tsp. olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 lemon wedges

1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings

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