YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a velvety garlic butter sauce over al dente whole wheat linguine with a bright squeeze of lemon.
INGREDIENTS
7 oz Shrimp
1.5 oz Dry whole wheat linguine
0.5 tbsp Grass-fed butter
1 tsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Fresh lemon juice
1 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, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and 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, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they are pink and opaque, then stir in the fresh lemon juice.
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 parsley and reserved pasta water until the noodles are coated in the glossy sauce.