Shrimp Scampi over Cauliflower Rice

• 500 g cauliflower, grated into rice⇄
• 20 ml extra virgin olive oil⇄
• 30 g Parmesan cheese, grated⇄
• 3 g salt⇄
• 2 g black pepper⇄

Heat olive oil in a large skillet over medium-high heat (about 190°C), add grated cauliflower, and sauté for 5–6 minutes, stirring occasionally, until lightly golden and tender. Season with salt, pepper, and grated Parmesan, then transfer to a serving dish and keep warm.

💡 Let the cauliflower rice sit without stirring for the last minute to develop a slight toast on the bottom for added flavor.

• 500 g large shrimp, peeled and deveined⇄
• 20 ml extra virgin olive oil⇄
• 30 g butter (for cooking)⇄
• 15 g garlic, minced⇄
• 2 g red pepper flakes⇄
• 80 ml dry white wine⇄
• 30 ml lemon juice⇄
• 30 g cold butter (for finishing)⇄
• 5 g salt⇄
• 3 g black pepper⇄

In the same skillet, heat olive oil and butter over medium-high heat (about 190°C). Add seasoned shrimp with salt, pepper, and red pepper flakes, searing for 2 minutes per side until pink and opaque. Add minced garlic and cook for 30 seconds until fragrant, then pour in white wine and lemon juice, scraping up browned bits from the pan. Let the sauce reduce by half, about 2 minutes, then remove from heat and stir in cold butter to create a silky emulsion.

💡 Add the finishing butter off-heat to prevent the sauce from breaking into a greasy mess.

• 15 g fresh parsley, chopped⇄
• 20 g Parmesan cheese, grated⇄
• 5 g lemon zest⇄

Spoon the shrimp scampi over the warm Parmesan cauliflower rice, pouring the glossy pan sauce over everything. Garnish with chopped parsley, a shower of Parmesan, and lemon zest for a bright finish.

💡 Serve immediately in shallow bowls to showcase the sauce pooling around the cauliflower rice.