YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Pasta
Sautéed shrimp and tender zucchini tossed with brown rice pasta in a silky garlic-butter sauce infused with bright lemon zest.
INGREDIENTS
7 oz Shrimp
2 oz Dry brown rice pasta
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
2 cloves Garlic
1 cup Baby spinach
0.5 cup Zucchini
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
1 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
While the pasta cooks, slice the zucchini into thin half-moons and finely mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat, then add the zucchini and sauté for 3 minutes until slightly softened.
Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink.
Stir in the minced garlic and grass-fed butter, allowing the butter to melt and the garlic to become fragrant for about 1 minute.
Add the baby spinach and lemon juice to the skillet, tossing gently until the spinach just begins to wilt.
Drain the pasta and add it directly to the skillet, tossing everything together to coat the noodles in the silky garlic butter sauce.
Garnish with freshly chopped parsley and serve immediately while hot.