YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and grass-fed butter sauce, tossed with al dente linguine and finished with a bright squeeze of lemon.
INGREDIENTS
8 oz Shrimp
2 oz Whole grain linguine
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
2 tbsp Fresh lemon juice
0.25 tsp Red pepper flakes
0.25 cup 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 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.
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 stir in the fresh lemon juice.
Reserve a splash of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Toss everything together with the fresh parsley and a bit of the reserved pasta water to coat the noodles evenly before serving.