YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a silky garlic-butter sauce with linguine, finished with a bright squeeze of lemon and fresh parsley.
INGREDIENTS
7 oz Large shrimp
1.5 oz Dry linguine
0.5 tbsp Unsalted butter
0.25 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
1 tbsp Lemon juice
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, heat the olive oil and melt the butter in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
Increase the heat to medium-high and add the shrimp, seasoning with the sea salt and black pepper.
Cook the shrimp for 2 to 3 minutes, tossing occasionally, until they are pink and opaque.
Drain the linguine and add it directly to the skillet with the shrimp and garlic butter sauce.
Pour in the lemon juice and toss everything together until the pasta is well coated.
Remove from heat and stir in the chopped fresh parsley before serving.