Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a fragrant garlic-butter sauce over al dente linguine, finished with a bright squeeze of fresh lemon.

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NUTRITION

450kcal
Protein
49.3g
Fat
19.6g
Carbs
21.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving a small amount of pasta water before draining.

  • 2

    While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.

  • 3

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about one minute until the garlic is fragrant but not browned.

  • 4

    Increase the heat slightly and add the shrimp in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

  • 5

    Pour in the chicken broth and lemon juice to deglaze the pan, stirring to incorporate all the flavorful browned bits from the bottom.

  • 6

    Add the cooked linguine and fresh parsley to the skillet, tossing everything together for one minute to coat the noodles in the silky garlic sauce before serving.

Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a fragrant garlic-butter sauce over al dente linguine, finished with a bright squeeze of fresh lemon.

NUTRITION

450kcal
Protein
49.3g
Fat
19.6g
Carbs
21.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving a small amount of pasta water before draining.

  • 2

    While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.

  • 3

    Add the minced garlic and red pepper flakes to the skillet, sautéing for about one minute until the garlic is fragrant but not browned.

  • 4

    Increase the heat slightly and add the shrimp in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

  • 5

    Pour in the chicken broth and lemon juice to deglaze the pan, stirring to incorporate all the flavorful browned bits from the bottom.

  • 6

    Add the cooked linguine and fresh parsley to the skillet, tossing everything together for one minute to coat the noodles in the silky garlic sauce before serving.