YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp and whole grain linguine tossed in a silky garlic-lemon sauce with a hint of red pepper heat.
INGREDIENTS
8 oz large shrimp
1.5 oz whole grain linguine
0.5 tbsp ghee
1 tsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
2 tbsp dry white wine
1 tbsp lemon juice
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.
Reserve 2 tablespoons of the pasta cooking water before draining the noodles.
Pat the shrimp dry with paper towels and season them evenly 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 to 2 minutes per side until pink and opaque, then remove them from the pan and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Pour in the white wine and lemon juice, scraping the bottom of the pan to release the flavorful bits, and simmer for 1 minute.
Return the shrimp to the pan along with the cooked linguine and reserved pasta water, tossing everything together to coat.
Remove from the heat and garnish with freshly chopped parsley before serving immediately.