YOUR SOLIN GENERATED RECIPE
Zesty Garlic-Butter Shrimp Scampi Linguine
Sautéed shrimp tossed with whole wheat linguine in a fragrant garlic-butter sauce, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
7 oz Shrimp
1.5 oz Whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Lemon juice
0.5 tsp Lemon zest
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to the package directions until al dente.
Reserve 2 tablespoons of the starchy pasta water, then drain the noodles and set them aside.
In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer.
Season the shrimp with sea salt and black pepper, cooking for 2 to 3 minutes per side until they are pink and opaque.
Add the cooked linguine, reserved pasta water, lemon juice, and lemon zest to the skillet.
Toss all ingredients together for 1 minute to ensure the pasta is thoroughly coated in the sauce.
Remove from the heat and garnish with fresh chopped parsley before serving immediately.