Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

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

Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

Enjoy a vibrant dish featuring succulent pan-seared shrimp tossed with tender whole wheat linguine, all elevated by a zesty lemon garlic butter sauce. This dish provides a lovely balance of citrusy brightness, savory garlic, and rich, buttery undertones for a satisfying meal.

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NUTRITION

413kcal
Protein
38.3g
Fat
8.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Whole Wheat Linguine (dry)

1 tsp Unsalted Butter

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat linguine according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat. Add the shrimp and sear for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside.

  • 4

    In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Stir in the lemon juice, and then add the cooked linguine to the skillet, tossing to coat in the lemon garlic butter sauce.

  • 6

    Return the shrimp to the skillet and toss gently to combine all ingredients.

  • 7

    Season with additional salt and pepper if needed and serve warm.

Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

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

Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Lemon Garlic Butter and Whole Wheat Linguine

Enjoy a vibrant dish featuring succulent pan-seared shrimp tossed with tender whole wheat linguine, all elevated by a zesty lemon garlic butter sauce. This dish provides a lovely balance of citrusy brightness, savory garlic, and rich, buttery undertones for a satisfying meal.

NUTRITION

413kcal
Protein
38.3g
Fat
8.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Whole Wheat Linguine (dry)

1 tsp Unsalted Butter

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat linguine according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat. Add the shrimp and sear for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside.

  • 4

    In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Stir in the lemon juice, and then add the cooked linguine to the skillet, tossing to coat in the lemon garlic butter sauce.

  • 6

    Return the shrimp to the skillet and toss gently to combine all ingredients.

  • 7

    Season with additional salt and pepper if needed and serve warm.