Garlic Butter Shrimp Pasta with Asparagus

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

Garlic Butter Shrimp Pasta with Asparagus

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Pasta with Asparagus

Succulent shrimp and crisp asparagus sautéed in a fragrant garlic-butter sauce, tossed with al dente whole wheat noodles for a bright and satisfying meal.

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NUTRITION

373kcal
Protein
47.1g
Fat
13.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

1.25 oz Whole wheat linguine

1 cup Asparagus

2 cloves Garlic

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, trim the woody ends off the asparagus and cut the stalks into 2-inch pieces.

  • 3

    Heat the olive oil and grass-fed butter in a large skillet over medium-high heat until the butter is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer, seasoning with sea salt, black pepper, and red pepper flakes.

  • 5

    Sauté the shrimp for 1-2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

  • 6

    In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.

  • 7

    Return the shrimp to the skillet and add the cooked linguine along with the lemon juice and fresh parsley.

  • 8

    Toss everything together for 1 minute to combine the flavors and serve immediately.

Garlic Butter Shrimp Pasta with Asparagus

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

Garlic Butter Shrimp Pasta with Asparagus

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Pasta with Asparagus

Succulent shrimp and crisp asparagus sautéed in a fragrant garlic-butter sauce, tossed with al dente whole wheat noodles for a bright and satisfying meal.

NUTRITION

373kcal
Protein
47.1g
Fat
13.2g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

1.25 oz Whole wheat linguine

1 cup Asparagus

2 cloves Garlic

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, trim the woody ends off the asparagus and cut the stalks into 2-inch pieces.

  • 3

    Heat the olive oil and grass-fed butter in a large skillet over medium-high heat until the butter is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer, seasoning with sea salt, black pepper, and red pepper flakes.

  • 5

    Sauté the shrimp for 1-2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

  • 6

    In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.

  • 7

    Return the shrimp to the skillet and add the cooked linguine along with the lemon juice and fresh parsley.

  • 8

    Toss everything together for 1 minute to combine the flavors and serve immediately.