YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a fragrant garlic butter sauce with al dente linguine and a bright squeeze of fresh lemon.
INGREDIENTS
8 oz large shrimp
1.5 oz linguine pasta
0.5 tbsp grass-fed butter
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
0.25 cup chicken bone broth
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.
In a large skillet over medium heat, melt the butter and add the olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 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 pink and opaque.
Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits.
Simmer the sauce for 1-2 minutes to slightly reduce, then stir in the lemon zest.
Drain the pasta and add it directly to the skillet, tossing well to coat the noodles in the garlic butter sauce.
Remove from heat and garnish with freshly chopped parsley before serving.