YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed wild-caught shrimp and al dente linguine tossed in a fragrant, buttery garlic sauce with a bright squeeze of zesty lemon.
INGREDIENTS
8 oz wild-caught shrimp
2 oz whole grain linguine
0.5 tbsp grass-fed ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
0.25 cup low-sodium chicken broth
1 tbsp lemon juice
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, heat the olive oil and ghee in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.
Pour the chicken broth and lemon juice into the skillet, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.
Return the shrimp to the skillet and add the cooked linguine and fresh parsley.
Toss everything together until the pasta is well-coated in the garlic butter sauce and serve immediately.