YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi Pasta
Sautéed succulent shrimp tossed in a fragrant garlic-butter sauce over al dente whole wheat linguine with a bright squeeze of fresh lemon.
INGREDIENTS
8 oz shrimp
1.5 oz whole wheat linguine
0.5 tbsp grass-fed butter
0.25 tbsp extra virgin olive oil
3 cloves garlic
0.25 cup dry white wine
0.5 whole lemon
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, heat the grass-fed butter and olive oil 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.
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 pink and opaque, then remove them from the skillet and set aside.
Pour the white wine and lemon juice into the skillet, scraping up any browned bits, and simmer for 2 minutes to reduce the liquid 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 sauce and serve immediately.