YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi
Sautéed succulent shrimp in a fragrant garlic-butter sauce with a bright squeeze of lemon, served over a bed of al dente whole wheat linguine.
INGREDIENTS
8 oz Frozen large shrimp
0.5 cup Whole wheat linguine
1 tbsp Grass-fed butter
3 cloves Garlic
1 tbsp Fresh lemon juice
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Thaw the frozen shrimp by placing them in a bowl of cool water for 15 minutes, then peel, devein, and pat them thoroughly dry with paper towels.
Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente, then drain and set aside.
Melt the grass-fed butter in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.
Cook the shrimp for 2 minutes per side until they turn opaque and pink, being careful not to overcook them.
Remove the skillet from heat, stir in the fresh lemon juice and chopped parsley, then toss the cooked linguine into the sauce until well coated.