Shrimp Scampi (No Pasta) - For the Carnivore Diet
This carnivore take on shrimp scampi swaps the traditional garlic and lemon for deep, savory richness from browned butter, a quick shrimp-shell reduction, and a touch of anchovy for clean brininess. It delivers that classic scampi vibe without any plants or pasta.
To stand in for noodles, thin omelet-style egg ribbons catch the sauce beautifully and keep the dish fully animal-based. Use ghee if you want to minimize lactose, and skip the optional cheese or cream if you prefer a leaner result.
The method is simple: make a fast stock from the shells while you prep the shrimp, sear them quickly, then build a buttery pan sauce that glazes everything without overcooking. You get a glossy, restaurant-style finish in minutes.
Serve immediately for the best texture. Leftovers keep up to 2 days in the fridge; rewarm gently in a covered skillet over low heat with a splash of reserved stock or a knob of butter to keep the sauce emulsified.
Ingredients
- 1.5 lb large raw shrimp, shells on if possible
- 6 tbsp unsalted butter or ghee
- 1 tbsp beef tallow (optional, for searing)
- 2–3 anchovy fillets or 1 tsp anchovy paste (fish and salt only)
- 3 large eggs (for egg ribbons)
- 3/4 cup water (for quick shell stock; yields about 1/2 cup after reducing)
- Kosher salt, to taste
- Optional: 1 tbsp heavy cream or an extra knob of cold butter to enrich
- Optional: 1/4 cup finely grated hard cheese (Parmigiano Reggiano or Pecorino)
Instructions
- Peel the shrimp and reserve the shells. Pat shrimp dry and lightly salt. Keep chilled.
- Make quick shell stock: In a small saucepan, melt 1 tbsp butter (or a dab of tallow). Add shells and toast over medium heat until pink and fragrant, about 2–3 minutes. Add 3/4 cup water and a pinch of salt, simmer 10–12 minutes, then strain and reduce to about 1/2 cup. Keep warm.
- Cook egg ribbons: Beat the eggs with a pinch of salt. In a nonstick skillet over medium-low, melt 1 tsp butter. Pour in eggs to form a thin sheet, cook just until set, roll up, and slice into thin ribbons. Keep warm.
- Sear shrimp: Heat a large skillet over medium-high. Add tallow (or 1 tbsp butter). Sear shrimp 1–2 minutes per side until just pink and barely opaque. Transfer to a plate.
- Build the sauce: Lower heat to medium-low. Add remaining butter to the skillet with anchovies. Stir until anchovies melt and the butter foams and lightly browns, 1–2 minutes.
- Deglaze with the warm shell stock, whisking to form a glossy emulsion. Simmer 30–60 seconds. If you like, whisk in heavy cream or a cold knob of butter to thicken and round the sauce.
- Return shrimp with any juices to the pan and toss 30–60 seconds to coat without overcooking.
- Serve shrimp and sauce over the egg ribbons. Top with grated hard cheese if using, and salt to taste.