YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a fragrant garlic-butter sauce with al dente linguine, finished with a bright squeeze of lemon and fresh parsley.
INGREDIENTS
7 oz Large 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
2 tbsp Fresh parsley
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Low sodium chicken broth
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 with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium heat until the ghee is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is aromatic but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for approximately 2 minutes per side until pink and opaque.
Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any flavorful bits from the bottom of the skillet.
Drain the linguine and add it directly to the skillet, tossing well to coat the noodles thoroughly in the garlic butter sauce.
Remove from heat, garnish with fresh chopped parsley, and serve immediately.