Name: Low Carb Shrimp Scampi
Cook time: 8 min
Total time: 8 min
Yield: 2
Cuisine: American
Ingredients: 4 oz Liviva Edamame Fettucine; 2 tbs unsalted butter; ¼ cup dry white wine; 1 tbs garlic paste (or minced garlic); 6 oz cooked shrimp; salt and black pepper

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This low carb shrimp scampi with edamame fettucine is a super quick and easy meal that's gluten free and keto friendly!

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If you're from Europe, this dish might not look much like scampi to you. Because it's one of those words that has two meanings.

What is Scampi?

Scampi in the US:

A dish of shrimp or prawns, typically sautéed in garlic and butter and is often served with noodles.”

Scampi in Europe:

Scampi is the Italian word for langoustine, a type of crustacean that's common in Europe (also called Norway lobsters and Dublin Bay prawns). In the UK it is most commonly served in breadcrumbs or a light batter.”

According to the NY Times, Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

If you're not from Europe or the US, what comes to mind when you hear the word scampi? Let me know in the comments!

About My Version of Scampi

As you can probably tell from the photos, I have opted to recreate a low carb version of the American style shrimp scampi. I have used pre-cooked shrimp, which means that the whole recipe comes together in less than ten minutes – perfect for a quick and tasty weeknight meal!

In place of the regular pasta noodles I have used Liviva Edamame Fettucine. Liviva (formerly known as Zeroodles) are keto certified, and contain 5g net carbs for a filling 2 oz portion. The only ingredients are organic edamame and water! You can buy them from Netrition, Amazon, and some larger grocery stores.

Alternatively, check out my list of low carb spaghetti alternatives if you want to try out some other options!

How to Make Low Carb Shrimp Scampi

Bring a large pan of water to a boil and add the edamame fettucine.

Cook for 2-4 minutes until tender, then drain and set aside. Next, melt some butter over a medium heat in a cast iron pan or skillet. Add some garlic (minced or paste), and some dry white wine.

Continue to cook for a few minutes, stirring frequently to ensure that the garlic doesn't burn. Add the shrimp and turn to coat in the butter mixture.

When the shrimp has thoroughly reheated, add the drained fettucine and stir well to combine. Season with salt and black pepper to taste.