Name: Shrimp and Herb Fettuccine Aglio e Olio
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 2 oz Chickpea fettuccine; 1 tbsp Extra virgin olive oil; 4 cloves Garlic; 0.25 tsp Red pepper flakes; 1 tbsp Fresh parsley; 1 tbsp Fresh basil; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Shrimp and Herb Fettuccine Aglio e Olio

Sautéed succulent shrimp and al dente chickpea fettuccine tossed in a fragrant garlic-infused olive oil with a bright burst of fresh lemon and parsley.

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NUTRITION

Protein

50.1g

Fat

18.7g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Chickpea fettuccine

1 tbsp Extra virgin olive oil

4 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea fettuccine according to package directions until al dente.
2
Reserve 0.25 cup of pasta water before draining the noodles.
3
Pat the shrimp dry and season with half of the sea salt and black pepper.
4
Heat the extra virgin olive oil in a large skillet over medium heat and add the sliced garlic and red pepper flakes.
5
Sauté the garlic for 1-2 minutes until golden and fragrant, then add the shrimp in a single layer.
6
Cook the shrimp for 2 minutes per side until pink and opaque.
7
Add the cooked fettuccine, reserved pasta water, lemon juice, and remaining salt and pepper to the skillet.
8
Toss everything together for 1 minute until the sauce coats the noodles evenly, then stir in the fresh parsley and basil.