YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a velvety garlic-butter sauce with lemon and red pepper flakes, served over a bed of tender linguine pasta.
INGREDIENTS
6 oz Shrimp
0.5 cup Linguine
0 tbsp Ghee
0.5 tsp Extra virgin olive oil
3 cloves Garlic
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
PREPARATION
Cook linguine in a pot of boiling salted water according to package directions until al dente; drain and set aside.
Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
In a large skillet, heat the extra virgin olive oil and ghee over medium heat until the ghee is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they are pink, opaque, and cooked through.
Stir in the lemon juice and the cooked linguine, tossing everything together for 1 minute to ensure the pasta is well-coated in the garlic butter sauce.
Remove from heat, garnish with fresh chopped parsley, and serve immediately.