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Keto Shrimp Scampi & Rosemary Filet Mignon

A luxurious keto-friendly dish that combines garlicky shrimp scampi with tender rosemary filet mignon, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Shrimp Scampi
  • 1 pound large shrimp, peeled and deveined the star of the show!
  • 3 cloves garlic, minced because what’s scampi without garlic?
  • 4 tablespoons unsalted butter rich and creamy goodness
  • 2 tablespoons olive oil
  • 1 juice of lemon for that zesty kick
  • Salt and pepper to taste
  • Fresh parsley, chopped a pop of color and flavor
For the Rosemary Filet Mignon
  • 2 pieces filet mignon steaks here’s where the magic happens
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary the aromatic hero of the dish
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by bringing your filet mignon steaks to room temperature—about 30 minutes before cooking.
  2. Season both sides generously with salt and pepper.
Cooking the Filet Mignon
  1. In a cast-iron skillet, heat the olive oil over medium-high heat.
  2. Once it’s hot and shimmering, add the steaks to the pan along with the rosemary sprigs.
  3. Sear for about 4 minutes on each side for medium-rare (or adjust according to your preferred doneness).
  4. Baste the steaks with the flavorful oils in the pan for extra deliciousness.
Resting the Steaks
  1. Once done, remove the steaks from the skillet and let them rest.
Preparing the Shrimp Scampi
  1. In the same skillet, reduce the heat to medium and melt the butter.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Don’t let it burn; you want it golden and aromatic.
Cooking the Shrimp
  1. Toss in the shrimp and cook for about 2-3 minutes on each side until they turn pink.
  2. Squeeze in the lemon juice, season with salt and pepper, and finish with a sprinkle of fresh parsley.
Serving
  1. Plate your rosemary filet mignon, spoon the shrimp scampi over the top, and serve.

Notes

If your shrimp are frozen, make sure to thaw them completely before cooking. Using high-quality butter makes all the difference in flavor. Dried rosemary can be used in a pinch, just use less.