Super Quick Low-Carb Shrimp Scampi

This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It's better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta substitute like spaghetti squash.

Ingredients

• 6 large garlic cloves
• 1 ¼ pounds large (16-20 count) peeled and deveined raw shrimp
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper
• ¾ teaspoon kosher salt, divided
• 3 tablespoons unsalted butter, divided
• ⅓ cup dry white wine
• 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon)
• 3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.

2. Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes. Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes. Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.