YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a velvety garlic butter sauce with a bright squeeze of lemon over al dente linguine.
INGREDIENTS
8 oz shrimp
1.5 oz linguine
0.5 tbsp ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
0.25 tsp red pepper flakes
2 tbsp fresh parsley
1 tbsp lemon juice
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 ghee and olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 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.
Reserve 2 tablespoons of pasta water, drain the linguine, and add both to the skillet.
Toss everything together for 1 minute to coat the pasta, then garnish with fresh chopped parsley before serving.