YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp tossed in a velvety garlic butter sauce with bright lemon and fresh parsley over a bed of tender zucchini noodles.
INGREDIENTS
8 oz shrimp
1 tbsp grass-fed butter
0.5 tbsp extra virgin olive oil
3 clove garlic
2 cup zucchini noodles
1 tbsp lemon juice
0.25 cup low-sodium chicken bone broth
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh parsley
PREPARATION
Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil and half of the butter in a large skillet over medium-high heat until the butter is melted and bubbling.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque, then remove the shrimp and set them aside on a plate.
In the same skillet, add the remaining butter and the minced garlic, sautéing for about 30 seconds until the garlic is fragrant but not browned.
Pour in the chicken bone broth and lemon juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
Add the zucchini noodles and red pepper flakes to the skillet, tossing gently for 2 minutes until the noodles are just tender but still have a slight bite.
Return the shrimp to the pan and toss everything together with the fresh chopped parsley to coat in the sauce before serving immediately.