YOUR SOLIN GENERATED RECIPE
Garlic Shrimp Scampi with Linguine
Sautéed succulent shrimp, whole grain linguine, and tender baby spinach tossed in a fragrant garlic-lemon butter sauce.
INGREDIENTS
8 oz raw shrimp
1.5 oz dry whole grain linguine
0.5 tbsp extra virgin olive oil
0.5 tbsp grass-fed butter
3 cloves garlic
0.25 tsp red pepper flakes
1 tbsp lemon juice
0.5 tsp lemon zest
2 tbsp fresh parsley
2 cups baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil a pot of salted water and cook the whole grain linguine according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.
Pat the shrimp dry with paper towels and season them with sea salt and black pepper.
In a large skillet over medium heat, add the olive oil and grass-fed butter until melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic but not browned.
Increase heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
Stir in the baby spinach and sauté for 1 minute until just wilted.
Add the lemon juice, lemon zest, and the reserved pasta water to the skillet, stirring to combine.
Toss the cooked linguine into the skillet, coating the pasta thoroughly in the garlic-lemon sauce, and garnish with fresh parsley.