YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a fragrant garlic-butter sauce with al dente whole grain linguine and a bright splash of lemon.
INGREDIENTS
8 oz Large shrimp
2 oz Whole grain linguine
0.5 tbsp Grass-fed butter
1 tsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
1 tbsp Lemon juice
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 shimmering.
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 with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove the skillet from the heat.
Drain the linguine, reserving a splash of pasta water, and add the noodles directly into the skillet with the shrimp.
Add the fresh lemon juice and chopped parsley, tossing everything together until the pasta is coated in the silky garlic sauce.