Low-carb keto shrimp scampi recipe made in just 20 minutes!
Heat the avocado oil and butter in a large skillet over medium-high heat. Stir together the oil and butter. Once the butter has melted and the skillet is hot, add the shrimp. Cook 2 minutes, flip and cook for another 1 minute. Add the white wine, garlic, lemon zest, onion powder, sea salt and black pepper.
Stir and allow mixture to come to a full boil. Continue cooking until sauce has thickened and reduced by a third of its original volume, about 5 minutes.
Add the zucchini noodles to the skillet and stir them into the sauce. Cover and cook 2 to 3 minutes, until noodles have softened but are still al dente.
Remove the lid and continue cooking, stirring occasionally, until noodles have reached desired done-ness and everything is well-coated in thick sauce.
If you use white wine, there will be 20 grams of carbohydrate per serving. If you use chicken broth, there will be 8 grams of carbohydrate per serving.