YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Pan-seared shrimp tossed in a silky garlic-butter sauce over al dente whole wheat linguine, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Raw shrimp
1.5 oz Dry whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic
0.25 tsp Red pepper flakes
1 tbsp Fresh lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
1 tsp Lemon zest
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
Reserve 0.25 cup of the pasta cooking water, then drain the noodles and set aside.
In a large skillet over medium heat, melt the ghee and add the olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the lemon juice and zest.
Add the cooked linguine and reserved pasta water to the skillet, tossing everything together for 1 minute to emulsify the sauce.
Remove from heat and garnish with freshly chopped parsley before serving immediately.