YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic-butter sauce and tossed with whole grain linguine for a vibrant, citrus-kissed meal.
INGREDIENTS
8 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 tsp red pepper flakes
1 tbsp 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 whole grain linguine according to package directions until al dente.
While the pasta cooks, heat the extra virgin olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and bubbling.
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 in a single layer, seasoning them evenly with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn opaque and pink, then stir in the lemon juice and lemon zest.
Drain the linguine, reserving 2 tablespoons of the pasta water, and add both the pasta and the water to the skillet.
Toss everything together until the pasta is well-coated in the silky garlic sauce, then garnish with fresh chopped parsley before serving.