YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Succulent shrimp sautéed in a fragrant garlic-butter sauce and tossed with whole wheat linguine for a bright, citrusy finish.
INGREDIENTS
8 oz shrimp
1.5 oz whole wheat linguine
0.5 tbsp ghee
0.5 tbsp extra virgin olive oil
3 cloves garlic
2 tbsp dry white wine
1 tbsp lemon juice
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh parsley
PREPARATION
1. Cook the whole wheat linguine in a pot of boiling salted water according to package directions until al dente, then drain and set aside.
2. While the pasta cooks, heat the ghee and extra virgin olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is released and the garlic is golden.
4. Increase the heat to medium-high and add the shrimp, seasoning them evenly with sea salt and black pepper.
5. Sauté the shrimp for 2-3 minutes, turning once, until they just turn pink and are opaque throughout.
6. Pour in the dry white wine and lemon juice, scraping the bottom of the pan to incorporate all the savory browned bits into the sauce.
7. Add the cooked linguine and fresh parsley to the skillet, tossing well for 1 minute to coat the pasta in the silky garlic sauce before serving.