YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed white shrimp and whole grain linguine tossed in a silky garlic-butter sauce with a bright squeeze of fresh lemon.
INGREDIENTS
8 oz White shrimp
1.5 oz Dry whole grain linguine
0.5 tbsp Extra virgin olive oil
1 tsp Ghee
3 cloves Garlic
2 tbsp Dry white wine
1 tbsp Fresh lemon juice
1 tbsp Fresh parsley
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
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 white shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the extra virgin 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 from the pan and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes until reduced by half.
Return the shrimp to the pan along with the cooked linguine, fresh lemon juice, and a splash of pasta water if needed to create a glossy sauce.
Toss everything together until well coated, then garnish with fresh chopped parsley before serving.