YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic-butter sauce with a bright squeeze of lemon, served over al dente whole-grain linguine for a silky, restaurant-quality finish.
INGREDIENTS
7 oz Shrimp
1.5 oz Whole-grain linguine
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 cup Dry white wine
0.5 whole Lemon
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the whole-grain linguine according to package instructions until al dente.
While the pasta cooks, peel and devein the shrimp, then pat them dry with a paper towel to ensure a good sear.
Heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and starts to foam.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the aroma is released, being careful not to burn the garlic.
Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.
Cook the shrimp for 1-2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.
Pour the white wine and lemon juice into the same skillet, scraping the bottom to deglaze the pan, and simmer for 2 minutes until the liquid reduces slightly.
Drain the linguine and add it directly to the skillet along with the cooked shrimp, tossing everything together to coat the noodles in the sauce.
Garnish with freshly chopped parsley and an additional squeeze of lemon juice before serving.