YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Succulent shrimp sautéed in a fragrant garlic-ghee sauce with bright lemon zest, served over a mix of whole wheat linguine and crisp zucchini ribbons.
INGREDIENTS
8 oz large shrimp
2 oz whole wheat linguine
1 medium zucchini
0.5 tbsp ghee
1 tsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
1 tbsp fresh lemon juice
0.5 tsp lemon zest
2 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil a pot of salted water 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 add the olive oil.
Pat the shrimp dry with paper towels and season with sea salt and black pepper.
Add the shrimp to the skillet in a single layer, searing for 2 minutes per side until pink and opaque, then remove and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until the aroma is fragrant.
Toss in the zucchini ribbons and cooked linguine, stirring to coat in the garlic butter for 1-2 minutes until the zucchini slightly softens.
Return the shrimp to the pan, add the lemon juice and lemon zest, and toss everything together to combine.
Garnish with chopped fresh parsley and serve immediately.