Chili Garlic Scampi

Recipe by Mandy Pagano

Recipe originally published on on 5/10/19. It has been lightly edited for re-publication.


My son is a huge seafood fan, and while it's not really my favorite, I do try to be a good mom and incorporate things the kids really enjoy into our routine. Shrimp scampi is something he loves. Buttery, garlicky, and Parmesan cheesy.....mmmmmm. It's kind of hard to disagree.

It just so happens that I am successfully growing red chilies this year, and so I decided to throw together this spicier variation on a bit of a whim. The funny thing is that my usually spice-averse son didn't feel the heat, but did appreciate the slight change in flavor the chili pepper added. Backyard garden win.

Notes: The heat here is super easy to adjust based on personal taste. I went easy on the peppers, adding just one small little beauty, but if you like it spicier feel free to add an additional pepper (or two!). On the flip side, if you don't want the spice (or are avoiding nightshades), but still like scampi, just leave it out. It tastes just a delicious without it.


[tasty-recipe id="3079"]

Chili Garlic Scampi

  •  Author: Mandy Pagano
  •  Prep Time: 5 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 25 minutes
  •  Yield: 3 servings
  •  Method: Stovetop
  •  Cuisine: Seafood
  •  Keywords: cheese, comfort-food, easy, pescatarian, scampi, seafood


  • 1 stick (4 oz/ 113 g) salted butter
  • 1 small red chili pepper, minced (include the seeds)
  • 1 oz (28 g) fresh garlic, minced
  • 1 lb (16 oz/ 464 g) shrimp, completely cleaned (no tail, deveined, shelled, etc)
  • 1/2 c (4 fl oz/ 118 ml) dry white wine (I used Chardonnay)
  • 1/4 tsp sea salt
  • fresh cracked black pepper, to taste
  • 1 1/4 (35 g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped


  1. In a large skillet, heat the butter over medium until it's melted and begins to foam a little.
  2. Add the minced garlic and red chili pepper and sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and golden.
  3. Add the shrimp to the skillet and cook until they're starting to turn pink. Be sure to keep it moving so nothing sticks or burns.
  4. Turn the heat up to medium-high and add the wine. Cook, moving the contents of the skillet continuously, until the alcohol cooks off and the shrimp is cooked through.
  5. Season with salt, pepper to taste, and then remove from the heat.
  6. Stir in the cheese and parsley to garnish, then serve hot.


  • Serving Size: 1/3 recipe
  • Calories: 469.3 cal
  • Fat: 35.2 g
  • Carbohydrates: 6.8 g
    • Fiber: 0.3 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 6.5 g
  • Protein: 24.1 g

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