YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp tossed in a vibrant garlic-butter sauce with whole wheat linguine and a bright squeeze of lemon.
INGREDIENTS
7 oz Large shrimp
1.5 oz Whole wheat linguine
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 whole Garlic cloves
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Zucchini
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, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then add the spiralized zucchini to the pan for the last minute of cooking.
Drain the pasta, reserving a small amount of the cooking water, and add the noodles directly into the skillet with the shrimp and zucchini.
Toss all ingredients together with the lemon juice and fresh parsley, adding a splash of the reserved pasta water if needed to create a silky sauce.