Name: Orecchiette with Lemon Butter Sauce and Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1.5 oz Orecchiette pasta; 1 tbsp Grass-fed butter; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 cup Fresh baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Orecchiette with Lemon Butter Sauce and Shrimp

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

YOUR SOLIN GENERATED RECIPE

Orecchiette with Lemon Butter Sauce and Shrimp

Pan-seared shrimp and al dente orecchiette tossed in a silky lemon butter sauce with wilted spinach for a bright and zesty finish.

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NUTRITION

Protein

54.1g

Fat

15.4g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1.5 oz Orecchiette pasta

1 tbsp Grass-fed butter

1 tbsp Lemon juice

1 tsp Lemon zest

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente.
2
While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
3
Melt the grass-fed butter in a large skillet over medium heat.
4
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant but not browned.
5
Increase the heat slightly and add the shrimp, cooking for 2-3 minutes per side until they turn pink and opaque.
6
Stir in the lemon juice, lemon zest, and baby spinach, tossing until the spinach is just wilted.
7
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.
8
Toss everything together until the pasta is coated in a glossy sauce, then garnish with fresh parsley and serve immediately.