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

Succulent shrimp sautéed in a fragrant garlic-ghee sauce, tossed with al dente whole wheat linguine and finished with a bright, zesty squeeze of fresh lemon.

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NUTRITION

353kcal
Protein
43.9g
Fat
13.2g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

7 oz large shrimp

0.5 tbsp ghee

0.75 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

  • 3

    In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the aroma is fragrant but not browned.

  • 5

    Increase heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the lemon juice and lemon zest, then add the cooked linguine directly to the skillet.

  • 7

    Toss everything together for 1 minute to coat the pasta in the garlic sauce, adding a splash of pasta water if needed for moisture.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.

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

Succulent shrimp sautéed in a fragrant garlic-ghee sauce, tossed with al dente whole wheat linguine and finished with a bright, zesty squeeze of fresh lemon.

NUTRITION

353kcal
Protein
43.9g
Fat
13.2g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

7 oz large shrimp

0.5 tbsp ghee

0.75 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

  • 3

    In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

  • 4

    Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the aroma is fragrant but not browned.

  • 5

    Increase heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

  • 6

    Stir in the lemon juice and lemon zest, then add the cooked linguine directly to the skillet.

  • 7

    Toss everything together for 1 minute to coat the pasta in the garlic sauce, adding a splash of pasta water if needed for moisture.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.