YOUR SOLIN GENERATED RECIPE
Zesty Garlic Butter Shrimp Scampi
Sautéed shrimp and tender whole wheat linguine tossed in a fragrant garlic-butter sauce with a bright, zesty lemon finish.
INGREDIENTS
8 oz Wild-caught shrimp
1 oz Whole wheat linguine
0.5 tbsp Grass-fed ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
1 cup Zucchini
0.5 whole Lemon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with a pinch of sea salt and black pepper.
Heat a large skillet over medium heat and add the extra virgin olive oil and grass-fed ghee.
Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then remove shrimp and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is fragrant and golden.
Add the spiralized zucchini to the pan and toss for 1 to 2 minutes until just tender but still crisp.
Return the shrimp to the skillet along with the cooked linguine and fresh lemon juice, tossing everything to coat in the garlic butter.
Garnish with fresh chopped parsley and the remaining sea salt and black pepper before serving hot.