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Shrimp Scampi

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4



14 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
⅓ cup dry white wine or chicken stock
1 pound large shrimp, peeled
2 ounces (½ cup) grated Parmesan cheese, plus more for serving
¼ cup fresh Italian parsley, finely chopped
3 tablespoons lemon juice


  1. Cut Crepini into ¼-inch pasta-like strips. Separate the strips and set aside.
  2. To a large non-stick skillet over medium heat, melt the butter and olive oil.
  3. Add garlic, salt, black pepper, and red pepper flakes to the pan. Cook until fragrant, about 2 minutes.
  4. Deglaze with wine or chicken stock and let simmer until reduced by at least half, 2-3 minutes.
  5. Add shrimp to the pan. Cook, stirring constantly until pink, 2-4 minutes.
  6. Stir in Parmesan, parsley, and lemon juice.
  7. Add Crepini pasta to the pan. Gently toss to combine and let warm through, about 2 minutes. Serve with more Parmesan on top.


Nutritional Information (per serving) 

Calories: 404 Total Fat: 19g Cholesterol: 200mg Sodium: 1,044.5mg Total Carbohydrates: 4.8g Protein: 36.8g


Tips and Tricks

You save over 43g of carbs per serving by substituting pasta with Crepini pasta!