YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed wild-caught shrimp tossed with brown rice linguine and zucchini ribbons in a silky, garlic-infused ghee sauce.
INGREDIENTS
8 oz Wild-caught shrimp
1.5 oz Brown rice linguine
1 cup Zucchini
0.5 tbsp Grass-fed ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
2 tbsp Fresh parsley
0.5 whole Lemon
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente.
While the pasta cooks, use a spiralizer or vegetable peeler to create long, thin ribbons from the zucchini to add volume to the dish.
In a large skillet over medium heat, melt the grass-fed ghee and combine it with the extra virgin olive oil.
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 to the skillet, seasoning them with sea salt and black pepper.
Cook the shrimp for 2 to 3 minutes, turning once, until they are pink, opaque, and cooked through.
Add the cooked linguine and zucchini ribbons to the skillet, tossing gently with tongs to coat everything in the garlic sauce.
Squeeze the fresh lemon juice over the mixture and sprinkle with chopped parsley before serving immediately.