YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed shrimp tossed in a velvety garlic-ghee sauce with bright lemon and fresh parsley served over a blend of brown rice and zucchini noodles.
INGREDIENTS
8 oz Large shrimp
0.25 cup Brown rice pasta
1 cup Zucchini noodles
0 tbsp Ghee
0.5 tsp Extra virgin olive oil
3 cloves Garlic
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
2 tbsp Vegetable broth
PREPARATION
Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente, then drain and set aside.
Pat the shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 1-2 minutes per side until pink and opaque, then remove from the pan.
In the same skillet, lower the heat to medium and add the ghee and minced garlic, sautéing for 1 minute until fragrant but not browned.
Stir in the vegetable broth, lemon juice, and red pepper flakes, allowing the sauce to simmer and slightly reduce for 2 minutes.
Add the zucchini noodles to the skillet and toss for 1 minute until just tender but still crisp.
Return the cooked pasta and shrimp to the skillet, tossing everything together to coat in the garlic butter sauce.
Garnish with freshly chopped parsley and serve immediately.