YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Pasta with Asparagus
Sautéed shrimp and crisp asparagus tossed with whole wheat pasta in a silky garlic-butter sauce infused with bright lemon.
INGREDIENTS
6 oz Shrimp
1.5 oz Whole wheat linguine
1 cup Asparagus
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tbsp Lemon juice
1 tbsp Fresh parsley
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 extra virgin olive oil in a large skillet over medium-high heat.
Add the trimmed asparagus pieces to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.
Lower the heat to medium and add the ghee, minced garlic, and red pepper flakes, stirring for 1 minute until the garlic is fragrant.
Increase the heat slightly and add the shrimp to the skillet, seasoning with sea salt and black pepper.
Cook the shrimp for 2-3 minutes per side until they are pink and opaque, being careful not to overcook.
Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp and asparagus.
Pour in the lemon juice and reserved pasta water, tossing everything together until the pasta is coated in the glossy sauce.
Garnish with fresh parsley and serve immediately.