📖 Instructions

1. Preheat your oven to 400°F (200°C). Grab a whole head of garlic and slice off the top, exposing the cloves. Drizzle with about a tablespoon of olive oil, wrap it in foil, and roast for 30-40 minutes, or until the cloves are soft and golden brown. The aroma will be amazing – a real game changer, if you ask me.
2. While the garlic is roasting, prepare your zucchini noodles. You can use a spiralizer, julienne peeler, or even a sharp knife to create long, noodle-like strands from the zucchini. If you don't have those; a simple knife would do.
3. Once the garlic is roasted, let it cool slightly. Squeeze the soft garlic cloves out of the bulb into a small bowl. Mash them with a fork until you have a smooth paste. You might find yourself snacking on a clove or two – it's that good!
4. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the mashed roasted garlic and cook for about a minute, stirring constantly, until fragrant. Watch it carefully to avoid burning the garlic.
5. Add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle with 1/4 teaspoon of red pepper flakes (or more, if you like things spicy!), salt, and black pepper to taste. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Don't overcook them, or they'll become rubbery. Trust me, nobody wants that.
6. Pour in 1/4 cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) and the juice of 1/2 lemon into the skillet. Let the sauce simmer for a minute or two, allowing the alcohol to evaporate and the flavors to meld together. This step really amps up the flavor, so don't skip it!
7. Add the zucchini noodles to the skillet and toss them gently with the shrimp and sauce. Cook for just a couple of minutes, until the noodles are heated through and slightly softened, but still have a bit of a bite. You want them to be al dente, not mushy. It should be perfect at this point.
8. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh parsley. Taste and adjust the seasoning if needed. Maybe add a little more lemon juice or red pepper flakes – whatever your heart desires. I'm craving it right now!
9. Serve the Keto Shrimp Scampi immediately. Garnish with an extra sprinkle of parsley and a lemon wedge, if desired. You can also add a dollop of mascarpone cheese for extra creaminess. Yum!