Name: Zesty Garlic Butter Prawns and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Large shrimp; 1.5 cups Asparagus spears; 1 tbsp Ghee; 2 cloves Garlic; 0.5 cup Cooked quinoa; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Fresh parsley

Zesty Garlic Butter Prawns and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Garlic Butter Prawns and Asparagus

Sautéed succulent prawns and crisp asparagus spears tossed in a fragrant garlic-ghee sauce with a bright citrus finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

58.4g

Fat

19.3g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 cups Asparagus spears

1 tbsp Ghee

2 cloves Garlic

0.5 cup Cooked quinoa

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the asparagus by trimming the woody ends and cutting the spears into 2-inch pieces.
2
Heat a large skillet over medium-high heat and add the ghee, swirling to coat the pan.
3
Add the asparagus pieces to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.
4
Push the asparagus to the outer edges of the pan and add the shrimp to the center in a single layer.
5
Season the shrimp with minced garlic, sea salt, black pepper, and red pepper flakes.
6
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then toss with the asparagus.
7
Remove the skillet from the heat and stir in the lemon juice, lemon zest, and chopped fresh parsley.
8
Serve the shrimp and asparagus immediately over a bed of warm cooked quinoa.