YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic-butter sauce with a bright squeeze of lemon, tossed with al dente whole wheat linguine for a silky finish.
INGREDIENTS
8 oz Raw shrimp
1 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
1 tbsp Fresh parsley
0.5 whole Lemon
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. Reserve 2 tablespoons of pasta water before draining.
Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and add the extra virgin olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer. Cook for 2 minutes per side until they are pink and opaque.
Stir in the lemon juice and the reserved pasta water, scraping the bottom of the pan to release any flavorful browned bits.
Add the cooked linguine and fresh chopped parsley to the skillet, tossing everything together until the pasta is coated in the glossy sauce.
Serve immediately while hot, garnished with an extra sprinkle of parsley if desired.