YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp tossed in a fragrant garlic-ghee sauce with zesty lemon and fresh parsley over a bed of tender whole wheat noodles and crisp zucchini ribbons.
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 Lemon juice
0.5 tsp Lemon zest
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Boil a pot of salted water and cook the whole wheat linguine according to package directions until al dente.
In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.
Add the minced garlic and red pepper flakes, sautéing for 1 minute until the aroma fills the kitchen.
Pat the shrimp dry with paper towels and season with sea salt and black pepper.
Increase heat to medium-high and add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
Add the spiralized zucchini to the skillet and toss for 1-2 minutes until slightly softened but still crisp.
Drain the pasta and add it to the skillet along with the lemon juice and lemon zest.
Toss everything together to coat in the garlic butter sauce, then garnish with fresh chopped parsley before serving.