YOUR SOLIN GENERATED RECIPE
Garlic Herb Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a vibrant garlic and lemon-infused olive oil sauce over al dente whole grain linguine.
INGREDIENTS
7 oz Shrimp
2 oz Dry whole grain linguine
1 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
2 tbsp Lemon juice
0.25 cup Fresh parsley
0.25 cup Low-sodium vegetable broth
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of water to a boil and cook the whole grain linguine according to package directions until al dente.
While the pasta cooks, heat the extra virgin 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 peeled and deveined shrimp in a single layer, seasoning with half of the sea salt and all of the black pepper.
Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove the shrimp from the pan and set aside.
Pour the vegetable broth and lemon juice into the skillet, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce the liquid slightly.
Return the cooked shrimp to the skillet and add the drained linguine along with the fresh chopped parsley and the remaining sea salt.
Toss everything together for 1 minute until the pasta is well-coated in the light garlic sauce and serve immediately.