YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi Pasta
Sautéed wild-caught shrimp tossed with al dente brown rice pasta in a silky garlic-lemon butter sauce, finished with a vibrant sprinkle of fresh parsley.
INGREDIENTS
8 oz Wild-caught shrimp
1.5 oz Brown rice spaghetti
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 clove Garlic
0.25 tsp Red pepper flakes
1 tbsp Lemon juice
2 tbsp Fresh parsley
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 pasta until al dente, usually about 8-10 minutes.
While the pasta cooks, pat the shrimp dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and bubbling slightly.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is fragrant and translucent.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and add it directly into the skillet with the shrimp.
Pour in the lemon juice and reserved pasta water, tossing everything together for 1 minute to emulsify the sauce.
Remove from heat, stir in the freshly chopped parsley, and serve immediately in a warm bowl.