YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp and whole grain linguine tossed in a fragrant garlic-butter sauce, finished with a bright splash of lemon and fresh parsley.
INGREDIENTS
8 oz Shrimp
1.5 oz Whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
2 tbsp Low-sodium chicken bone broth
1 tbsp Lemon juice
2 tbsp 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 boils, heat the ghee and extra virgin olive oil in a large skillet over medium-high 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.
Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.
Pour in the chicken bone broth and lemon juice, scraping any browned bits from the bottom of the pan, and simmer for 1 minute to reduce slightly.
Reserve a small amount of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Toss the pasta and shrimp together with the fresh parsley and a splash of reserved water to create a silky sauce before serving.