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

Sautéed succulent shrimp tossed with whole wheat linguine and crisp zucchini noodles in a vibrant, buttery garlic sauce finished with a bright squeeze of fresh lemon.

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NUTRITION

434kcal
Protein
48.0g
Fat
17.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta is boiling, spiralize the zucchini into thin noodles and set them aside.

  • 3

    Heat the olive oil and ghee in a large skillet over medium heat until shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 1 minute until the garlic is fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp to the skillet in a single layer.

  • 6

    Season the shrimp with sea salt and black pepper, cooking for 2-3 minutes per side until they turn pink and opaque.

  • 7

    Add the zucchini noodles and the cooked linguine to the skillet, tossing everything together for 2 minutes until the zucchini is slightly tender and the pasta is coated.

  • 8

    Remove the skillet from the heat, stir in the fresh lemon juice and chopped parsley, and serve immediately.

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

Sautéed succulent shrimp tossed with whole wheat linguine and crisp zucchini noodles in a vibrant, buttery garlic sauce finished with a bright squeeze of fresh lemon.

NUTRITION

434kcal
Protein
48.0g
Fat
17.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta is boiling, spiralize the zucchini into thin noodles and set them aside.

  • 3

    Heat the olive oil and ghee in a large skillet over medium heat until shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 1 minute until the garlic is fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp to the skillet in a single layer.

  • 6

    Season the shrimp with sea salt and black pepper, cooking for 2-3 minutes per side until they turn pink and opaque.

  • 7

    Add the zucchini noodles and the cooked linguine to the skillet, tossing everything together for 2 minutes until the zucchini is slightly tender and the pasta is coated.

  • 8

    Remove the skillet from the heat, stir in the fresh lemon juice and chopped parsley, and serve immediately.