Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

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

Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

Savor a delightful combination of succulent shrimp and whole wheat linguine, elevated by a garlicky butter sauce and complemented by tender roasted asparagus. This dish brings together the perfect blend of savory flavors and fresh green crunch, making for a satisfying meal that's both nutritious and satisfying.

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NUTRITION

485kcal
Protein
33.5g
Fat
18.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup cooked Whole Wheat Linguine

1/2 bunch Asparagus (approximately 6 spears)

1 tablespoon Butter

2 cloves Garlic

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, prepare the whole wheat linguine according to package directions. Drain and set aside.

  • 4

    Pat the shrimp dry with a paper towel and season lightly with salt and pepper.

  • 5

    In a large skillet, melt the butter over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 7

    Splash in the lemon juice and toss to combine.

  • 8

    Add the cooked linguine to the skillet, tossing to coat the pasta with the garlicky butter sauce and shrimp. Adjust seasoning with salt and pepper if needed.

  • 9

    Plate the linguine and shrimp, and top with the roasted asparagus. Serve immediately.

Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

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

Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Butter Shrimp with Whole Wheat Linguine and Roasted Asparagus

Savor a delightful combination of succulent shrimp and whole wheat linguine, elevated by a garlicky butter sauce and complemented by tender roasted asparagus. This dish brings together the perfect blend of savory flavors and fresh green crunch, making for a satisfying meal that's both nutritious and satisfying.

NUTRITION

485kcal
Protein
33.5g
Fat
18.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup cooked Whole Wheat Linguine

1/2 bunch Asparagus (approximately 6 spears)

1 tablespoon Butter

2 cloves Garlic

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, prepare the whole wheat linguine according to package directions. Drain and set aside.

  • 4

    Pat the shrimp dry with a paper towel and season lightly with salt and pepper.

  • 5

    In a large skillet, melt the butter over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 7

    Splash in the lemon juice and toss to combine.

  • 8

    Add the cooked linguine to the skillet, tossing to coat the pasta with the garlicky butter sauce and shrimp. Adjust seasoning with salt and pepper if needed.

  • 9

    Plate the linguine and shrimp, and top with the roasted asparagus. Serve immediately.