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 with whole wheat linguine in a fragrant garlic and lemon butter sauce, finished with a bright sprinkle of fresh parsley.

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NUTRITION

479kcal
Protein
56.1g
Fat
11.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry whole wheat linguine

0.5 tbsp Ghee

3 clove Garlic

0.25 cup Low-sodium chicken bone broth

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

2 tbsp Fresh parsley

1 cup Baby spinach

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

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

  • 3

    Heat the ghee in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove shrimp from the pan and set aside.

  • 4

    In the same skillet, lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

  • 5

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

  • 6

    Add the baby spinach to the skillet and stir until just wilted.

  • 7

    Return the shrimp to the pan and add the cooked linguine. Toss everything together for 1 minute to coat the pasta in the sauce.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.

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 with whole wheat linguine in a fragrant garlic and lemon butter sauce, finished with a bright sprinkle of fresh parsley.

NUTRITION

479kcal
Protein
56.1g
Fat
11.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry whole wheat linguine

0.5 tbsp Ghee

3 clove Garlic

0.25 cup Low-sodium chicken bone broth

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

2 tbsp Fresh parsley

1 cup Baby spinach

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

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

  • 3

    Heat the ghee in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove shrimp from the pan and set aside.

  • 4

    In the same skillet, lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

  • 5

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

  • 6

    Add the baby spinach to the skillet and stir until just wilted.

  • 7

    Return the shrimp to the pan and add the cooked linguine. Toss everything together for 1 minute to coat the pasta in the sauce.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.