Garlic Butter Shrimp Scampi with Zucchini Ribbons

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

Garlic Butter Shrimp Scampi with Zucchini Ribbons

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Zucchini Ribbons

Sautéed shrimp and whole wheat linguine tossed in a velvety garlic-ghee sauce with crisp zucchini ribbons and a bright squeeze of fresh lemon.

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NUTRITION

428kcal
Protein
51.7g
Fat
18.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

1 tbsp Ghee

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with a paper towel and season them evenly with sea salt and black pepper.

  • 3

    Heat the ghee in a large skillet over medium-high heat until it is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque.

  • 5

    Remove the shrimp from the pan and set them aside on a plate.

  • 6

    Add the minced garlic and red pepper flakes to the remaining fat in the skillet, sautéing for 30 seconds until highly fragrant.

  • 7

    Deglaze the pan with the lemon juice, scraping up any browned bits from the bottom.

  • 8

    Add the cooked linguine and zucchini noodles to the skillet, tossing for 1 minute until the zucchini is slightly softened but still crisp.

  • 9

    Return the shrimp to the pan and add the fresh parsley.

  • 10

    Toss everything together one last time to ensure the pasta and shrimp are thoroughly coated in the garlic butter sauce before serving.

Garlic Butter Shrimp Scampi with Zucchini Ribbons

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

Garlic Butter Shrimp Scampi with Zucchini Ribbons

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Zucchini Ribbons

Sautéed shrimp and whole wheat linguine tossed in a velvety garlic-ghee sauce with crisp zucchini ribbons and a bright squeeze of fresh lemon.

NUTRITION

428kcal
Protein
51.7g
Fat
18.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

1 tbsp Ghee

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with a paper towel and season them evenly with sea salt and black pepper.

  • 3

    Heat the ghee in a large skillet over medium-high heat until it is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque.

  • 5

    Remove the shrimp from the pan and set them aside on a plate.

  • 6

    Add the minced garlic and red pepper flakes to the remaining fat in the skillet, sautéing for 30 seconds until highly fragrant.

  • 7

    Deglaze the pan with the lemon juice, scraping up any browned bits from the bottom.

  • 8

    Add the cooked linguine and zucchini noodles to the skillet, tossing for 1 minute until the zucchini is slightly softened but still crisp.

  • 9

    Return the shrimp to the pan and add the fresh parsley.

  • 10

    Toss everything together one last time to ensure the pasta and shrimp are thoroughly coated in the garlic butter sauce before serving.