YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and grass-fed butter sauce, tossed with al dente linguine and finished with a bright squeeze of fresh lemon.
INGREDIENTS
8 oz Shrimp
1 oz Whole grain linguine
1 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
4 clove 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 linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the olive oil and half of the butter in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque.
Remove the shrimp from the skillet and set them aside on a plate.
Lower the skillet heat to medium and add the remaining butter, minced garlic, and red pepper flakes.
Sauté the garlic for about 1 minute until fragrant, ensuring it does not brown or burn.
Stir in the lemon juice and 2 tablespoons of the pasta cooking water to create a light, silky sauce.
Add the cooked linguine and the seared shrimp back into the skillet, tossing thoroughly to coat every strand in the garlic butter.
Garnish with fresh chopped parsley and serve immediately while hot.