Garlic Butter Shrimp Scampi with Linguine

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

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a silky garlic-butter sauce with whole grain linguine and a bright splash of lemon for a vibrant finish.

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NUTRITION

429kcal
Protein
49.7g
Fat
15.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

8 oz large shrimp

1.5 oz whole grain linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 oz dry white wine

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil and ghee in a large skillet over medium-high heat.

  • 3

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

  • 4

    Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

  • 5

    Pour in the white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

  • 6

    Reserve a small splash of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

  • 7

    Toss everything together until the pasta is coated in the silky sauce, adding the reserved pasta water if needed to loosen, and garnish with fresh parsley before serving.

Garlic Butter Shrimp Scampi with Linguine

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

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a silky garlic-butter sauce with whole grain linguine and a bright splash of lemon for a vibrant finish.

NUTRITION

429kcal
Protein
49.7g
Fat
15.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

8 oz large shrimp

1.5 oz whole grain linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 oz dry white wine

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

  • 1

    Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil and ghee in a large skillet over medium-high heat.

  • 3

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

  • 4

    Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

  • 5

    Pour in the white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

  • 6

    Reserve a small splash of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

  • 7

    Toss everything together until the pasta is coated in the silky sauce, adding the reserved pasta water if needed to loosen, and garnish with fresh parsley before serving.