Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed shrimp and whole grain linguine tossed in a silky garlic-butter sauce with a bright squeeze of fresh lemon and aromatic parsley.

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NUTRITION

390kcal
Protein
44.4g
Fat
16.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

1.5 oz whole grain 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

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a large pot of filtered water to a rolling boil and cook the whole grain linguine until al dente, about 8-10 minutes.

  • 2

    While the pasta is cooking, melt the ghee and olive oil in a large stainless steel skillet over medium heat.

  • 3

    Add the minced garlic and red pepper flakes to the pan, sautéing for about 60 seconds until the garlic is soft and fragrant.

  • 4

    Pat the shrimp dry with a paper towel and add them to the skillet in a single layer, then season with sea salt and black pepper.

  • 5

    Sear the shrimp for 2 minutes per side until they are perfectly pink and curled, then stir in the fresh lemon juice and lemon zest.

  • 6

    Use tongs to transfer the cooked linguine directly into the skillet, adding a small splash of the starchy pasta water to help the sauce emulsify.

  • 7

    Toss the pasta and shrimp vigorously until every strand is coated in the garlic-butter sauce, then finish with a shower of fresh parsley before serving.

Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed shrimp and whole grain linguine tossed in a silky garlic-butter sauce with a bright squeeze of fresh lemon and aromatic parsley.

NUTRITION

390kcal
Protein
44.4g
Fat
16.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

1.5 oz whole grain 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

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a large pot of filtered water to a rolling boil and cook the whole grain linguine until al dente, about 8-10 minutes.

  • 2

    While the pasta is cooking, melt the ghee and olive oil in a large stainless steel skillet over medium heat.

  • 3

    Add the minced garlic and red pepper flakes to the pan, sautéing for about 60 seconds until the garlic is soft and fragrant.

  • 4

    Pat the shrimp dry with a paper towel and add them to the skillet in a single layer, then season with sea salt and black pepper.

  • 5

    Sear the shrimp for 2 minutes per side until they are perfectly pink and curled, then stir in the fresh lemon juice and lemon zest.

  • 6

    Use tongs to transfer the cooked linguine directly into the skillet, adding a small splash of the starchy pasta water to help the sauce emulsify.

  • 7

    Toss the pasta and shrimp vigorously until every strand is coated in the garlic-butter sauce, then finish with a shower of fresh parsley before serving.