YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a velvety garlic-ghee sauce with bright lemon zest and fresh parsley served over al dente whole grain linguine.
INGREDIENTS
8 oz Shrimp
1 oz Whole grain linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
4 cloves Garlic
0.25 cup Low-sodium vegetable broth
1 tbsp Fresh lemon juice
0.5 tsp Lemon zest
2 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 whole grain linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the fat is 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 the shrimp 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 vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
Return the cooked shrimp to the pan along with the drained linguine and lemon zest, tossing well to coat everything in the garlic sauce.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.