Shrimp Scampi over Cauliflower Rice

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.

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.

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.