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 squeeze of fresh lemon.
INGREDIENTS
8 oz Large shrimp
1.5 oz Dry linguine pasta
0.5 tbsp Grass-fed ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic
0.25 cup Low-sodium chicken bone broth
1 tbsp Fresh lemon juice
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
PREPARATION
Boil a large pot of salted water and cook the linguine according to package directions until al dente.
While pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.
In a large skillet over medium heat, add the olive oil and ghee until shimmering.
Add the shrimp to the skillet in a single layer, searing 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 aromatic.
Deglaze the pan with chicken bone broth and lemon juice, simmering for 2 minutes to slightly reduce.
Return the shrimp to the pan along with the cooked linguine, tossing thoroughly to coat in the silky garlic sauce.
Garnish with fresh chopped parsley and an extra squeeze of lemon before serving.