YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and lemon butter sauce, tossed with al dente linguine and finished with a bright sprinkle of fresh parsley.
INGREDIENTS
7 oz Shrimp
1.5 oz Dry linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
2 tbsp Dry white wine
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
0.5 tsp Lemon zest
PREPARATION
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and add the extra virgin olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 1-2 minutes per side until pink and opaque.
Deglaze the pan with the dry white wine and lemon juice, scraping up any flavorful bits from the bottom of the pan.
Drain the linguine, reserving a splash of pasta water, and add the noodles directly into the skillet with the shrimp.
Toss everything together for 1 minute, adding a bit of pasta water if needed to loosen the sauce.
Remove from heat and stir in the fresh parsley and lemon zest before serving immediately.