YOUR SOLIN GENERATED RECIPE
Pan-Seared Gulf Shrimp Scampi
Pan-seared wild gulf shrimp tossed with garlic and lemon over a bed of light zucchini noodles and whole wheat pasta for a buttery, fragrant finish.
INGREDIENTS
8 oz Wild gulf shrimp
0.5 tbsp Olive oil
0.5 tbsp Ghee
1 oz Whole wheat angel hair pasta
2 cups Zucchini noodles
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
PREPARATION
Bring a small pot of water to a boil and cook the whole wheat angel hair pasta according to package directions, then drain and set aside.
Pat the wild gulf shrimp dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.
Add the shrimp to the skillet in a single layer and sear for approximately 2 minutes per side until they are pink and opaque.
Remove the shrimp from the pan and set aside; add the minced garlic and red pepper flakes to the remaining fat in the skillet, sautéing for about 30 seconds until aromatic.
Add the zucchini noodles and cooked angel hair pasta to the skillet, tossing with the lemon juice and a small splash of water to create a light sauce.
Return the shrimp to the pan, sprinkle with fresh parsley, and toss everything together for 1 minute until the zucchini noodles are slightly softened but still have a bite.