YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and grass-fed ghee sauce, tossed with whole wheat linguine and finished with a bright, zesty squeeze of fresh lemon.
INGREDIENTS
7 oz shrimp
1 oz whole wheat linguine
1 tbsp grass-fed ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 cup low-sodium chicken broth
0.5 whole lemon
0.25 tsp red pepper flakes
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a 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 evenly with sea salt and black pepper.
Heat the olive oil and grass-fed ghee in a large skillet over medium-high heat until the fat is 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 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 broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
Return the cooked shrimp to the pan along with the drained linguine and chopped fresh parsley.
Toss everything together for 1 minute until the sauce coats the noodles beautifully and serve immediately.