Name: Garlic Butter Shrimp Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Large shrimp; 1.5 oz Whole wheat linguine; 1 tbsp Grass-fed ghee; 1 tsp Extra virgin olive oil; 3 cloves Garlic; 0.25 tsp Red pepper flakes; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Linguine

Succulent shrimp and whole wheat linguine sautéed in a fragrant garlic-ghee sauce with bright lemon and fresh parsley.

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NUTRITION

Protein

49.2g

Fat

22.7g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

1 tbsp Grass-fed ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

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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
Reserve 0.25 cup of pasta water before draining the noodles.
3
Heat the olive oil and ghee in a large skillet over medium-high heat.
4
Add the shrimp to the skillet in a single layer and season with sea salt and black pepper.
5
Sear the shrimp for 2 minutes per side until pink and opaque, then remove them from the pan and set aside.
6
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until aromatic.
7
Add the baby spinach to the skillet and toss until just wilted.
8
Return the shrimp to the pan along with the cooked linguine, lemon juice, and reserved pasta water.
9
Toss everything together for 1 minute over medium heat to emulsify the sauce and coat the noodles.
10
Garnish with fresh chopped parsley and serve immediately.