YOUR SOLIN GENERATED RECIPE
Zesty Garlic Butter Shrimp Scampi
Sautéed shrimp and tender zucchini noodles tossed in a fragrant, buttery garlic sauce with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz shrimp
1 oz brown rice spaghetti
1.5 cups zucchini
0.5 tbsp ghee
1 tsp extra virgin olive oil
3 cloves garlic
0.5 whole lemon
1 tbsp fresh parsley
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.
While the pasta cooks, use a spiralizer to create noodles from the zucchini and set aside.
Pat the shrimp dry with paper towels and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
Reduce heat to medium and add the ghee to the same skillet. Once melted, stir in the minced garlic and red pepper flakes, sautéing for 30 seconds until highly aromatic.
Add the zucchini noodles to the skillet and toss for 1-2 minutes until just tender but not mushy.
Return the shrimp and the cooked brown rice pasta to the skillet, tossing everything together to coat in the garlic butter sauce.
Squeeze the fresh lemon juice over the dish and garnish with chopped fresh parsley before serving.