YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and grass-fed butter sauce, tossed with al dente linguine and finished with a bright, zesty squeeze of fresh lemon.
INGREDIENTS
7 oz large shrimp
1.25 oz whole grain linguine
0.5 tbsp grass-fed ghee
1 tsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
0.25 cup low-sodium chicken bone broth
1 tbsp fresh lemon juice
1 tsp lemon zest
1 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, pat the shrimp dry with paper towels and season with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is fragrant and bold.
Pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.
Return the shrimp to the skillet along with the cooked linguine, lemon zest, and fresh parsley.
Toss everything together until the pasta is well-coated in the silky garlic butter sauce and serve immediately.