YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp with Roasted Broccoli
Sautéed shrimp tossed in a velvety garlic-ghee sauce and served with oven-roasted broccoli florets that have perfectly charred edges.
INGREDIENTS
8 oz shrimp
2 cups broccoli florets
1.5 tbsp ghee
3 cloves garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tbsp lemon juice
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the broccoli florets on the baking sheet, drizzle with 0.5 tablespoon of melted ghee, and sprinkle with half of the sea salt and black pepper.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the shrimp dry with a paper towel and season them with the remaining salt and pepper.
Heat the remaining 1 tablespoon of ghee in a large skillet over medium-high heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
Remove the skillet from the heat and stir in the lemon juice and freshly chopped parsley.
Divide the roasted broccoli between plates and top with the garlic butter shrimp and any remaining sauce from the pan.