YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and lemon-infused ghee sauce, tossed with whole wheat linguine and finished with a bright sprinkle of fresh parsley.
INGREDIENTS
7 oz Large 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
1 tbsp Lemon juice
0.5 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 the pasta cooks, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
Heat a large skillet over medium heat and add the ghee and olive oil until melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is fragrant but not browned.
Increase heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Reserve 1/4 cup of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Stir in the lemon juice, lemon zest, and fresh parsley, adding a splash of reserved pasta water if needed to create a light sauce.
Toss everything together until well-coated and serve immediately in a warm bowl.