YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a silky garlic-butter sauce with whole wheat linguine, finished with a bright squeeze of lemon and fresh parsley.
INGREDIENTS
8 oz Large shrimp
1.5 oz Whole wheat linguine
1 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
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 whole wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with sea salt and black pepper.
Heat the ghee and extra virgin olive oil in a large skillet over medium heat until the fat is shimmering.
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, add the shrimp in a single layer, and cook for 2 minutes per side until they turn pink and opaque.
Stir in the lemon juice and half of the chopped parsley, scraping up any flavorful bits from the bottom of the pan.
Drain the linguine, reserving 2 tablespoons of pasta water, then add the pasta and the reserved water to the skillet.
Toss everything together until the pasta is coated in the glossy sauce, then garnish with the remaining parsley and lemon zest before serving.