Garlic Butter Shrimp Scampi with Linguine

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

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Succulent shrimp sautéed in a fragrant garlic butter sauce with bright lemon and fresh parsley, tossed with al dente linguine for a silky finish.

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NUTRITION

462kcal
Protein
51.0g
Fat
15.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 oz Linguine pasta

1 tbsp Unsalted butter

2 cloves Garlic

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

2 tbsp Low-sodium chicken broth

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

  • 3

    Melt the butter in a large skillet over medium heat.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the halved cherry tomatoes and chicken broth, simmering for 2 minutes until the tomatoes begin to soften slightly.

  • 7

    Add the fresh baby spinach and lemon juice, tossing gently until the spinach is just wilted.

  • 8

    Drain the linguine and add it directly to the skillet, tossing everything together for 1 minute to allow the pasta to absorb the garlic butter sauce.

  • 9

    Garnish with freshly chopped parsley and serve immediately.

Garlic Butter Shrimp Scampi with Linguine

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

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Succulent shrimp sautéed in a fragrant garlic butter sauce with bright lemon and fresh parsley, tossed with al dente linguine for a silky finish.

NUTRITION

462kcal
Protein
51.0g
Fat
15.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 oz Linguine pasta

1 tbsp Unsalted butter

2 cloves Garlic

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

2 tbsp Low-sodium chicken broth

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

  • 3

    Melt the butter in a large skillet over medium heat.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the halved cherry tomatoes and chicken broth, simmering for 2 minutes until the tomatoes begin to soften slightly.

  • 7

    Add the fresh baby spinach and lemon juice, tossing gently until the spinach is just wilted.

  • 8

    Drain the linguine and add it directly to the skillet, tossing everything together for 1 minute to allow the pasta to absorb the garlic butter sauce.

  • 9

    Garnish with freshly chopped parsley and serve immediately.