YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed with whole wheat linguine in a silky garlic-ghee sauce, finished with a bright squeeze of lemon and fresh parsley.
INGREDIENTS
8 oz Large shrimp
2 oz Dry whole wheat linguine
0.5 tbsp Ghee
3 cloves Garlic
0.25 tsp Red pepper flakes
0.5 whole Lemon
2 tbsp Low-sodium vegetable broth
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, heat the ghee in a large skillet over medium heat until shimmering.
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, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn opaque and pink, then remove them from the skillet and set aside.
Add the vegetable broth and the juice from the half lemon to the skillet, scraping up any browned bits from the bottom.
Simmer the sauce for 1-2 minutes to slightly reduce, then return the shrimp to the pan.
Drain the linguine and toss it directly into the skillet with the shrimp and sauce.
Garnish with freshly chopped parsley and toss everything together until the pasta is well coated and glossy.