YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and ghee sauce, tossed with whole grain linguine and finished with a bright squeeze of lemon.
INGREDIENTS
8 oz shrimp
1.5 oz whole grain linguine
1 tbsp grass-fed ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
1 tbsp lemon juice
1 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 grain linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with the sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and combine it with 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 2 minutes per side until they turn pink and opaque.
Drain the linguine, reserving a small amount of pasta water, and add the noodles directly into the skillet with the shrimp.
Pour in the lemon juice and toss everything together, adding a splash of reserved pasta water if needed to create a light, silky sauce.
Garnish the dish with fresh chopped parsley and serve immediately while hot.