YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and lemon butter sauce, tossed with al dente linguine and finished with a bright sprinkle of fresh parsley.
INGREDIENTS
8 oz Large shrimp
1.5 oz Whole grain linguine
0.5 tbsp Ghee
1 tsp Extra virgin olive oil
3 cloves Garlic
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
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 linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.
Add the shrimp to the skillet in a single layer and sauté for 1-2 minutes per side until they turn pink and opaque.
Lower the heat to medium and stir in the minced garlic and red pepper flakes, cooking for 30-60 seconds until highly aromatic.
Pour in the lemon juice to deglaze the pan, scraping up any golden bits from the bottom.
Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Toss everything together with the fresh chopped parsley and the reserved pasta water to create a light, silky sauce.
Serve immediately in a warm bowl, garnished with extra parsley if desired.