YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp and whole wheat linguine are tossed in a fragrant garlic and lemon butter sauce, finished with a bright sprinkle of fresh parsley.
INGREDIENTS
6 oz Shrimp
1.5 oz Whole wheat 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 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 wheat linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with the sea salt and black pepper.
Heat the ghee and olive oil in a large skillet over medium heat until the fat is shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Stir in the lemon juice and lemon zest, then remove the skillet from the heat to prevent the garlic from burning.
Drain the linguine, reserving a small amount of the pasta water, and toss the noodles directly into the skillet with the shrimp.
Add the fresh parsley and a splash of reserved pasta water if needed to emulsify the sauce, then serve immediately.