YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi Pasta
Succulent shrimp sautéed in a fragrant garlic-butter sauce and tossed with al dente whole grain pasta for a silky, citrus-infused finish.
INGREDIENTS
8 oz shrimp
1.25 oz whole grain linguine
0.5 tbsp grass-fed butter
1 tsp extra virgin olive oil
3 clove 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 linguine according to package directions until al dente.
While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn opaque and pink, then stir in the fresh lemon juice.
Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Toss everything together with the fresh parsley and reserved pasta water until the noodles are well-coated and glossy.