Palmini shrimp scampi

By Valerie Azinge
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Believe it, my dear friends, you can definitely have pasta for dinner while keeping it low carb and full of flavor. Palmini is a low-carb pasta alternative made from hearts of palm. The additional flavor notes of dry pinot grigio, Italian seasoning, butter and a dash of cream all come together to make this dish quick, hearty and delicious.



  • 2 (14-oz [397-g]) cans palmini linguine
  • 2 tablespoons (28 grams) unsalted grass-fed butter
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) white wine, such as pinot grigio
  • 4–5 cups (1–1.2 kg) raw shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup (60 ml) heavy cream
  • 2 teaspoons (1 g) Italian seasoning
  • 2–3 sprigs of fresh thyme (optional)


  1. Strain the palmini and rinse thoroughly, then bring to a boil for ten minutes. If you don’t like the veggie taste of the palmini, you can soak it in milk one hour prior to cooking or overnight, then rinse again before boiling. Discard the water and set the linguine aside.
  2. Heat a 12-inch (30-cm) skillet over medium-high heat. Once heated, add the butter and garlic, then cook until fragrant, about one minute. Add the wine and cook until slightly reduced, about one minute. Toss the shrimp with salt and pepper and add it to the skillet.
  3. Cook covered for about two minutes, until the shrimp is pink and cooked through.
  4. Add heavy cream and Italian seasoning, and cook for one minute. Turn the heat off and add the palmini to the skillet, coating it in the wine sauce.
  5. Top with fresh thyme (if using), then transfer to a serving bowl and serve hot.

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