YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed with whole grain linguine in a silky garlic-butter sauce infused with bright lemon and fresh parsley.
INGREDIENTS
8 oz Shrimp
1.5 oz Dry whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
0.25 cup Low-sodium chicken bone broth
1 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 linguine according to package directions until al dente.
While pasta cooks, heat the olive oil and ghee in a large skillet over medium-high heat.
Season the shrimp with sea salt and black pepper, then add them to the skillet in a single layer.
Sear the shrimp for 1-2 minutes per side until pink and opaque, then remove them from the pan and set aside.
In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 2 minutes to reduce slightly, then stir in the lemon zest and fresh parsley.
Return the shrimp to the skillet and add the cooked linguine, tossing everything together until the pasta is coated in the silky sauce.