YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp and al dente linguine tossed in a fragrant garlic-butter sauce with a bright, zesty splash of lemon.
INGREDIENTS
8 oz Shrimp
2 oz Dry 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
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente.
Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.
Pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque.
Remove the cooked shrimp from the pan and set them aside on a plate to prevent overcooking.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until highly fragrant.
Stir in the lemon juice and the reserved pasta water to deglaze the pan, scraping up any browned bits.
Return the shrimp and the cooked linguine to the skillet, tossing thoroughly to coat everything in the garlic sauce.
Garnish with chopped fresh parsley and serve immediately while hot.