Name: Shrimp Scampi with Burst Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz shrimp; 1.5 oz brown rice spaghetti; 1 cup cherry tomatoes; 3 cloves garlic; 0.5 tbsp extra virgin olive oil; 0.5 tbsp ghee; 0.25 cup dry white wine; 1 tbsp lemon juice; 2 tbsp fresh parsley; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

584 calories

Protein: 47g; 34% of calories
Carbs: 50g; 36% of calories
Fat: 19g; 30% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.
While the pasta cooks, season the shrimp with half of the sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then remove from the pan and set aside.
In the same skillet, add the cherry tomatoes, minced garlic, and red pepper flakes, sautéing for 3-4 minutes until the tomato skins begin to burst.
Pour in the white wine and lemon juice, scraping the bottom of the pan to release the browned bits, and simmer for 2 minutes to reduce slightly.
Add the cooked pasta and seared shrimp back into the skillet, tossing well to coat in the sauce.
Season with the remaining salt and pepper, then garnish with fresh chopped parsley before serving warm.

Nutrition

Ingredients

Instructions

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