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 fragrant garlic-butter sauce over al dente linguine, finished with a bright squeeze of fresh lemon.

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NUTRITION

452kcal
Protein
54.6g
Fat
16.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

1.5 oz whole grain linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup chicken bone broth

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 linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp and set aside on a plate.

  • 5

    In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until the aroma is fragrant.

  • 6

    Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes to slightly reduce.

  • 7

    Return the cooked shrimp to the skillet and add the drained linguine, tossing everything together to coat the noodles thoroughly in the sauce.

  • 8

    Garnish with fresh chopped parsley and serve immediately while hot.

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 fragrant garlic-butter sauce over al dente linguine, finished with a bright squeeze of fresh lemon.

NUTRITION

452kcal
Protein
54.6g
Fat
16.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

1.5 oz whole grain linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup chicken bone broth

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 linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp and set aside on a plate.

  • 5

    In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until the aroma is fragrant.

  • 6

    Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes to slightly reduce.

  • 7

    Return the cooked shrimp to the skillet and add the drained linguine, tossing everything together to coat the noodles thoroughly in the sauce.

  • 8

    Garnish with fresh chopped parsley and serve immediately while hot.