YOUR SOLIN GENERATED RECIPE
Garlic Butter Prawn Scampi with Linguine
Sautéed prawns tossed in a silky garlic-butter sauce with al dente linguine, finished with a bright squeeze of fresh lemon and aromatic parsley.
INGREDIENTS
8 oz Prawns
1 oz Dry 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 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a medium pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.
While the pasta cooks, pat the prawns dry with a paper towel and season them evenly with sea salt and black pepper.
In a large skillet over medium heat, add the olive oil and ghee. Once the ghee has melted and begins to shimmer, add the prawns in a single layer.
Sear the prawns for 1-2 minutes per side until they turn pink and opaque. Remove the prawns from the skillet and set them aside on a plate.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds until the garlic is fragrant, being careful not to let it brown.
Whisk in the lemon juice and the reserved pasta water, scraping the bottom of the pan to incorporate any flavorful browned bits.
Add the cooked linguine and the prawns back into the skillet. Toss thoroughly for 1 minute to ensure the noodles are coated in the garlic-butter sauce.
Remove from the heat, garnish with freshly chopped parsley, and serve immediately.