YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp and tender zucchini ribbons tossed in a fragrant garlic-butter sauce over a bed of whole wheat linguine.
INGREDIENTS
7 oz Shrimp
1.5 oz Whole wheat linguine
1 cup Zucchini
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, use a vegetable peeler or spiralizer to create long, thin ribbons from the zucchini.
In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is released.
Increase the heat slightly and add the shrimp to the pan, seasoning with sea salt and black pepper.
Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.
Stir in the lemon juice, the cooked linguine, and the zucchini ribbons, tossing everything together for 1-2 minutes until the zucchini is slightly softened.
Remove the skillet from the heat and garnish with freshly chopped parsley before serving immediately.