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

Sautéed succulent shrimp tossed in a velvety garlic-butter sauce with a zesty lemon finish, served over a light bed of al dente whole grain linguine.

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NUTRITION

410kcal
Protein
47.8g
Fat
17g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large skillet over medium heat, add the extra virgin olive oil and ghee until shimmering and melted.

  • 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 and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the fresh lemon juice, lemon zest, and chopped parsley, scraping the bottom of the pan to incorporate all the savory flavors.

  • 7

    Reserve two tablespoons of pasta water, then drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the sauce.

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

Sautéed succulent shrimp tossed in a velvety garlic-butter sauce with a zesty lemon finish, served over a light bed of al dente whole grain linguine.

NUTRITION

410kcal
Protein
47.8g
Fat
17g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large skillet over medium heat, add the extra virgin olive oil and ghee until shimmering and melted.

  • 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 and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the fresh lemon juice, lemon zest, and chopped parsley, scraping the bottom of the pan to incorporate all the savory flavors.

  • 7

    Reserve two tablespoons of pasta water, then drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the sauce.