YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Shrimp Scampi with Linguine
Succulent shrimp sautéed in a bright, buttery lemon-garlic sauce and tossed with whole grain linguine for a zesty and nutrient-dense dinner.
INGREDIENTS
7 oz Large shrimp
1.5 oz Whole grain linguine
0.5 tbsp Extra virgin olive oil
0.5 tbsp Ghee
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Fresh 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 whole grain linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with a pinch of the sea salt and black pepper.
In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
Stir in the lemon juice, lemon zest, remaining sea salt, and black pepper, then remove from heat.
Drain the linguine, reserving 2 tablespoons of pasta water, and add the noodles directly to the skillet.
Toss the pasta with the shrimp and sauce, adding the reserved pasta water if needed to loosen the sauce.
Garnish with fresh chopped parsley and serve immediately.