YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi Pasta
Succulent shrimp sautéed in a fragrant garlic and ghee sauce, tossed with al dente brown rice pasta and bright lemon for a zesty finish.
INGREDIENTS
8 oz Large shrimp
1.5 oz Brown rice spaghetti
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic
0.25 tsp Red pepper flakes
1 cup Baby spinach
1 tbsp Fresh parsley
0.5 whole Lemon
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season with the sea salt and black pepper.
Heat the ghee and olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Stir in the baby spinach and cook until just wilted, then return the cooked shrimp to the pan.
Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet.
Squeeze in the fresh lemon juice and toss everything together to coat the pasta in the light garlic sauce.
Garnish with fresh chopped parsley and serve immediately.