YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a velvety garlic-lemon butter sauce and served over a bed of al dente whole wheat linguine.
INGREDIENTS
2 oz whole wheat linguine
8 oz large shrimp
0.5 tbsp ghee
1 tsp extra virgin olive oil
4 cloves garlic
0.13 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 linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the ghee and olive oil in a large skillet over medium heat until shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until 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 white wine and fresh lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes.
Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the glossy sauce.
Garnish with freshly chopped parsley and serve immediately.