YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Pasta with Asparagus
Sautéed shrimp and crisp asparagus tossed in a silky garlic butter sauce over al dente brown rice pasta with a bright squeeze of lemon.
INGREDIENTS
7 oz Shrimp
1 oz Brown rice pasta
1 cup Asparagus
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
2 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lemon
1 tbsp Fresh parsley
0.25 tsp Red pepper flakes
PREPARATION
Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the trimmed asparagus to the skillet and sauté for 3-4 minutes until vibrant green and slightly tender.
Push the asparagus to the side of the skillet and add the shrimp, seasoning with sea salt, black pepper, and red pepper flakes.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the minced garlic for 30 seconds until fragrant.
Reduce the heat to low, add the ghee and lemon juice, stirring constantly to create a light, silky sauce that coats the shrimp and vegetables.
Drain the pasta and toss it directly into the skillet, ensuring every strand is well-coated in the garlic butter sauce.
Garnish with chopped fresh parsley and serve immediately while hot.