YOUR SOLIN GENERATED RECIPE
Zesty Garlic Butter Shrimp Scampi
Sautéed succulent shrimp tossed with whole wheat linguine and crisp zucchini noodles in a fragrant, buttery garlic sauce finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Large shrimp
1 oz Whole wheat linguine
1 cup Zucchini noodles
0.5 tbsp 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 Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and add the olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until highly aromatic but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Add the zucchini noodles to the skillet and toss gently for 1 minute to slightly soften.
Drain the linguine and add it to the skillet along with the lemon juice and lemon zest.
Toss everything together until well combined and the noodles are coated in the garlic butter sauce.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.