YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp are tossed in a silky garlic and lemon butter sauce over whole grain linguine for a vibrant, restaurant-quality meal.
INGREDIENTS
7 oz Shrimp
1.5 oz Whole grain linguine
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 cup Low-sodium vegetable broth
1 tbsp Fresh lemon juice
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.
In a large skillet over medium heat, melt the grass-fed butter with the extra virgin olive oil until shimmering.
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 in a single layer, cooking for 2 minutes per side until pink and opaque.
Pour in the vegetable broth and lemon juice, scraping the bottom of the pan to release any flavorful bits, and simmer for 1-2 minutes to reduce slightly.
Drain the pasta, reserving a small splash of pasta water, and toss the linguine directly into the skillet with the shrimp.
Add the fresh chopped parsley and toss everything together, adding a tablespoon of pasta water if needed to create a glossy sauce, then serve immediately.