YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp tossed in a fragrant garlic-ghee sauce with zesty lemon and fresh parsley over a bed of protein-rich chickpea pasta and crisp zucchini ribbons.
INGREDIENTS
6 oz raw shrimp
1.5 oz chickpea pasta
1 cup zucchini
0.5 tbsp ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh parsley
PREPARATION
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them 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 but not smoking.
Add the shrimp to the skillet in a single layer and sear for approximately 2 minutes per side until they turn pink and opaque.
Remove the shrimp from the pan and set aside on a plate; add the minced garlic and red pepper flakes to the remaining fat in the pan.
Sauté the garlic for 30 seconds until aromatic, then toss in the zucchini ribbons for 1 minute just until they begin to soften.
Return the cooked shrimp to the skillet along with the drained chickpea pasta and the fresh lemon juice.
Toss all ingredients together thoroughly to coat in the garlic butter sauce, garnish with fresh parsley, and serve immediately.