YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a fragrant garlic and lemon butter sauce over al dente linguine for a vibrant and zesty finish.
INGREDIENTS
8 oz raw shrimp
1.5 oz whole wheat linguine
0.5 tbsp grass-fed butter
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 cup low-sodium chicken broth
1 tbsp lemon juice
0.25 tsp red pepper flakes
1 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 wheat linguine according to package directions until al dente.
While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and bubbly.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant and the garlic is golden.
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 2 minutes per side until they turn opaque and pink, then remove them from the skillet and set aside.
Pour the chicken broth and lemon juice into the same skillet, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
Return the shrimp to the pan along with the cooked linguine and fresh parsley, tossing everything together until the pasta is coated in the silky sauce.