YOUR SOLIN GENERATED RECIPE
Zesty Garlic Butter Shrimp Scampi
Succulent shrimp sautéed in a fragrant garlic-butter sauce with zesty lemon, served over a silky blend of brown rice pasta and zucchini noodles.
INGREDIENTS
8 oz raw shrimp
1 oz brown rice pasta
1 medium zucchini
1 tbsp grass-fed butter
3 cloves garlic
1 tsp extra virgin olive oil
0.5 whole lemon
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh parsley
PREPARATION
Bring a small pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
While the pasta cooks, use a spiralizer to turn the zucchini into noodles (zoodles) and set aside.
In a large skillet over medium heat, add the olive oil and grass-fed butter until melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
Increase heat to medium-high and add the shrimp in a single layer. Season with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until pink and opaque, then squeeze the juice of half a lemon over the pan.
Add the cooked pasta and the raw zucchini noodles to the skillet, tossing gently for 1-2 minutes until the zoodles are slightly softened and coated in sauce.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.