YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed with minced garlic and tossed into whole wheat linguine with a bright, zesty lemon-butter sauce.
INGREDIENTS
8 oz Shrimp
1.5 oz Whole wheat linguine
0.5 tbsp Ghee
0.5 tsp Extra virgin olive oil
3 cloves Garlic
0.25 cup Low-sodium vegetable broth
1 tbsp Fresh lemon juice
0.25 tsp Red pepper flakes
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Boil a large pot of salted water 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 evenly with sea salt and black pepper.
Heat the ghee and olive oil in a large skillet over medium heat until shimmering.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque, then remove the shrimp and set aside on a plate.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until the garlic is fragrant but not browned.
Pour in the vegetable broth and lemon juice, simmering the mixture for 2 minutes to allow the flavors to meld and the liquid to reduce slightly.
Drain the linguine and add it directly to the skillet along with the cooked shrimp and fresh parsley.
Toss everything together with tongs until the pasta is well-coated in the garlic-butter sauce and serve immediately.