YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed wild-caught shrimp and garlic simmered in a fragrant grass-fed ghee sauce, tossed with al dente linguine and finished with a bright squeeze of fresh lemon.
INGREDIENTS
8 oz wild-caught shrimp
2 oz dry whole grain linguine
0.5 tbsp grass-fed ghee
1 tsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
2 tbsp dry white wine
1 tbsp fresh lemon juice
1 tsp lemon zest
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, heat the olive oil and ghee in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Increase the heat to medium-high and add the shrimp, sea salt, and black pepper, cooking for 2-3 minutes until the shrimp turn pink and opaque.
Pour in the white wine 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 along with the lemon zest and fresh parsley.
Toss everything together until the pasta is well coated in the sauce and serve immediately.