Zesty Garlic Butter Shrimp Scampi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Garlic Butter Shrimp Scampi

YOUR SOLIN GENERATED RECIPE

Zesty Garlic Butter Shrimp Scampi

Succulent shrimp sautéed in a fragrant garlic and ghee sauce, served over a bed of tender zucchini noodles and brown rice pasta for a bright, citrusy finish.

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NUTRITION

423kcal
Protein
50.2g
Fat
17.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught shrimp

1 oz Brown rice spaghetti

1 cup Zucchini noodles

0.5 tbsp Grass-fed ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Flat-leaf parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a small pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with sea salt and black pepper.

  • 3

    In a large skillet over medium heat, add the olive oil and ghee. Once the ghee is melted and shimmering, add the minced garlic and red pepper flakes, sautéing for 1 minute until highly aromatic.

  • 4

    Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque.

  • 5

    Stir in the lemon juice and lemon zest, scraping up any golden bits from the bottom of the pan.

  • 6

    Add the cooked brown rice pasta and the raw zucchini noodles to the skillet. Toss everything together for 1-2 minutes until the zucchini noodles are slightly softened but still have a bite.

  • 7

    Remove from heat and garnish with freshly chopped flat-leaf parsley before serving in a shallow bowl.

Zesty Garlic Butter Shrimp Scampi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Garlic Butter Shrimp Scampi

YOUR SOLIN GENERATED RECIPE

Zesty Garlic Butter Shrimp Scampi

Succulent shrimp sautéed in a fragrant garlic and ghee sauce, served over a bed of tender zucchini noodles and brown rice pasta for a bright, citrusy finish.

NUTRITION

423kcal
Protein
50.2g
Fat
17.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught shrimp

1 oz Brown rice spaghetti

1 cup Zucchini noodles

0.5 tbsp Grass-fed ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Flat-leaf parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a small pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with sea salt and black pepper.

  • 3

    In a large skillet over medium heat, add the olive oil and ghee. Once the ghee is melted and shimmering, add the minced garlic and red pepper flakes, sautéing for 1 minute until highly aromatic.

  • 4

    Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque.

  • 5

    Stir in the lemon juice and lemon zest, scraping up any golden bits from the bottom of the pan.

  • 6

    Add the cooked brown rice pasta and the raw zucchini noodles to the skillet. Toss everything together for 1-2 minutes until the zucchini noodles are slightly softened but still have a bite.

  • 7

    Remove from heat and garnish with freshly chopped flat-leaf parsley before serving in a shallow bowl.