YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a velvety garlic-lemon butter sauce over whole wheat linguine with a bright finish of fresh parsley.
INGREDIENTS
8 oz Shrimp
1.5 oz 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 Chicken bone broth
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
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, heat the ghee and olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
Increase heat to medium-high and add the shrimp, seasoning them with sea salt and black pepper.
Cook the shrimp for 2-3 minutes, turning once, until they are pink and opaque.
Pour in the chicken bone broth and lemon juice, scraping any browned bits from the bottom of the pan, and simmer for 1 minute.
Drain the linguine and add it directly to the skillet with the shrimp and sauce.
Toss everything together with the fresh parsley until the pasta is well coated and serve immediately.