YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi Pasta
Succulent shrimp sautéed in a fragrant garlic-butter sauce and tossed with whole wheat linguine for a zesty, citrus-infused meal.
INGREDIENTS
8 oz Shrimp
2 oz Whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic
0.25 tsp Red pepper flakes
0.25 cup Chicken bone broth
1 tbsp Lemon juice
0.5 tsp Lemon zest
2 tbsp 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 whole wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them 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, then remove shrimp and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is released.
Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes to reduce slightly.
Return the shrimp to the skillet and add the cooked linguine, lemon zest, and fresh parsley.
Toss everything together over low heat for 1 minute until the pasta is well-coated in the garlic sauce and serve immediately.