YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp and whole grain linguine tossed in a silky garlic-butter sauce with a bright squeeze of fresh lemon and a hint of red pepper heat.
INGREDIENTS
7 oz Peeled and deveined large shrimp
2 oz Dry whole grain linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic
1 tbsp Fresh lemon juice
1 tbsp Fresh parsley
0.25 tsp Red pepper flakes
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, 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-high heat until the ghee is melted and shimmering.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque.
Remove the shrimp from the pan and set aside; reduce heat to medium and add the minced garlic and red pepper flakes.
Sauté the garlic for 1 minute until fragrant, then whisk in the fresh lemon juice and 2 tablespoons of starchy pasta water.
Return the shrimp to the pan along with the cooked linguine and fresh parsley.
Toss everything together for 1 minute until the pasta is coated in the silky sauce and serve immediately.