YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic-butter sauce and tossed with al dente linguine for a vibrant, citrus-kissed meal.
INGREDIENTS
8 oz raw shrimp
1.5 oz dry linguine
0.5 tbsp ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley
0.75 tsp sea salt
0.25 tsp black pepper
PREPARATION
1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2. Reserve 2 tablespoons of pasta water, then drain the noodles and set aside.
3. In a large skillet over medium heat, melt the ghee and add the olive oil.
4. Add the minced garlic and red pepper flakes, sautéing for 1 minute until the garlic is fragrant but not browned.
5. Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.
6. Cook the shrimp for 2 minutes per side until they are pink and opaque.
7. Stir in the lemon juice, lemon zest, and reserved pasta water to create a light sauce.
8. Add the cooked linguine and fresh parsley to the skillet, tossing everything together until the pasta is well-coated.