YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and lemon-infused butter sauce, tossed with al dente linguine and finished with a bright sprinkle 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 clove garlic
0.25 tsp red pepper flakes
0.25 cup low-sodium vegetable 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, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant.
Add the shrimp to the pan in a single layer and cook for 2 minutes per side until they turn pink and opaque.
Pour in the vegetable 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, tossing well to coat every strand in the silky garlic butter sauce.
Remove from heat and garnish with freshly chopped parsley before serving immediately.