YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed with al dente linguine in a silky garlic-butter sauce infused with bright lemon and fresh parsley.
INGREDIENTS
8 oz large shrimp
1.5 oz dry whole wheat linguine
0.5 tbsp ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
2 tbsp vegetable broth
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 package directions until al dente.
While pasta cooks, pat the shrimp dry with paper towels and season both sides with 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 shrimp from the pan and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
Drain the linguine and add it directly to the skillet along with the cooked shrimp, lemon zest, and fresh parsley.
Toss everything together for 1 minute until the pasta is coated in the silky sauce and serve immediately.