YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a fragrant garlic-butter sauce over al dente linguine, finished with a bright squeeze of fresh lemon and chopped parsley.
INGREDIENTS
7 oz 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
0.25 cup Chicken bone broth
1 tbsp Fresh lemon juice
2 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 evenly with sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and combine with the extra virgin olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic becomes fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.
Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the garlic butter sauce.
Remove from heat and garnish with chopped fresh parsley before serving immediately.