YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Succulent shrimp sautéed in a fragrant garlic-ghee sauce, tossed with protein-rich chickpea pasta and finished with a bright, zesty squeeze of lemon.
INGREDIENTS
8 oz Large shrimp
1.5 oz Chickpea pasta
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
4 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Lemon juice
0.5 tsp Lemon zest
2 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 chickpea pasta according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.
Pat the shrimp thoroughly dry with paper towels and season evenly with sea salt and black pepper.
In a large skillet, heat the olive oil and ghee over medium-high heat until the fat is shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque, then remove from the pan and set aside.
Reduce heat to medium and add the minced garlic and red pepper flakes to the remaining fat in the skillet, sautéing for 30 seconds until highly aromatic.
Deglaze the pan by pouring in the lemon juice and reserved pasta water, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
Add the cooked pasta and shrimp back into the skillet, tossing continuously for 1 minute to ensure everything is well-coated in the garlic sauce.
Remove from heat and garnish with fresh lemon zest and chopped parsley before serving immediately.