YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic and ghee sauce, tossed with whole grain linguine and finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 oz Shrimp
1 oz Whole wheat linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
4 clove Garlic
1 tbsp Lemon juice
1 tbsp Dry white wine
2 tbsp Fresh parsley
0.25 tsp Red pepper flakes
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 lightly with sea salt and black pepper.
Heat the extra virgin olive oil and ghee in a large skillet over medium heat until the fat is shimmering and fragrant.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is golden but not burnt.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.
Drain the linguine and add it directly to the skillet, tossing well to coat every strand in the glossy garlic butter sauce.
Remove from heat and garnish with freshly chopped parsley before serving immediately.