YOUR SOLIN GENERATED RECIPE
Garlic Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and lemon butter sauce, tossed with al dente whole wheat linguine for a zesty and satisfying meal.
INGREDIENTS
7 oz Large shrimp
1.5 oz Dry whole wheat linguine
0.5 tbsp Extra virgin olive oil
0.25 tbsp Grass-fed butter
3 cloves Garlic
0.25 tsp Red pepper flakes
2 tbsp Lemon juice
1 tsp Lemon zest
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.
Reserve 0.25 cup of the pasta cooking water, then drain the noodles and set aside.
In a large skillet over medium heat, add the extra virgin olive oil and grass-fed butter.
Add the minced garlic and red pepper flakes, sautéing for 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 pink and opaque.
Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.
Add the cooked linguine and fresh parsley to the skillet, tossing well to coat the noodles in the sauce.
If the pasta seems dry, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
Serve immediately in a warm bowl.