Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Succulent shrimp sautéed in a fragrant garlic-ghee sauce and tossed with al dente linguine for a vibrant, zesty finish.

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NUTRITION

502kcal
Protein
47.5g
Fat
14.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

1.5 oz Linguine pasta

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

2 tbsp Dry white wine

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them with the sea salt and black pepper.

  • 3

    Heat the ghee and extra virgin olive oil in a large skillet over medium heat until shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

  • 5

    Increase the heat to medium-high, add the shrimp in a single layer, and cook for 2 minutes per side until pink and opaque.

  • 6

    Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

  • 7

    Drain the linguine, reserving a splash of pasta water, and add the noodles directly to the skillet.

  • 8

    Toss everything together until the pasta is coated in the garlic sauce, adding a bit of pasta water if needed to loosen, then garnish with fresh parsley.

Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Succulent shrimp sautéed in a fragrant garlic-ghee sauce and tossed with al dente linguine for a vibrant, zesty finish.

NUTRITION

502kcal
Protein
47.5g
Fat
14.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

1.5 oz Linguine pasta

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

2 tbsp Dry white wine

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season them with the sea salt and black pepper.

  • 3

    Heat the ghee and extra virgin olive oil in a large skillet over medium heat until shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

  • 5

    Increase the heat to medium-high, add the shrimp in a single layer, and cook for 2 minutes per side until pink and opaque.

  • 6

    Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

  • 7

    Drain the linguine, reserving a splash of pasta water, and add the noodles directly to the skillet.

  • 8

    Toss everything together until the pasta is coated in the garlic sauce, adding a bit of pasta water if needed to loosen, then garnish with fresh parsley.