Name: Garlic Butter Prawn Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz prawns; 1.5 oz brown rice linguine; 0.5 tbsp ghee; 1 tsp extra virgin olive oil; 3 cloves garlic; 1 cup baby spinach; 1 tbsp fresh parsley; 0.5 whole lemon; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Butter Prawn Linguine

Succulent prawns sautéed in a fragrant garlic ghee sauce tossed with al dente brown rice linguine and fresh baby spinach for a vibrant, nourishing meal.

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NUTRITION

Protein

46.8g

Fat

16.2g

Carbs

46.2g

SERVINGS

1 serving

INGREDIENTS

7 oz prawns

1.5 oz brown rice linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 cup baby spinach

1 tbsp fresh parsley

0.5 whole lemon

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente.
2
While the pasta cooks, heat the ghee and olive oil in a large skillet over medium heat.
3
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the aroma is released.
4
Increase the heat slightly and add the prawns to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque.
5
Add the baby spinach to the skillet and toss gently for 1 minute until just wilted.
6
Drain the linguine and add the noodles directly to the skillet along with the lemon juice, sea salt, and black pepper.
7
Toss everything together until well combined and serve immediately garnished with chopped fresh parsley.