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 squeeze of lemon.
INGREDIENTS
7 oz Large shrimp (peeled and deveined)
1.25 oz Whole grain linguine
0.5 tbsp Ghee
0.5 tbsp Extra virgin olive oil
3 clove Garlic (minced)
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley (chopped)
0.5 whole Lemon (juiced)
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.
Heat the olive oil and ghee in a large skillet over medium heat until the ghee is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the aroma is fragrant but not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Toss everything together with the lemon juice, fresh parsley, and reserved pasta water to create a light, silky sauce.
Serve immediately while hot, ensuring the shrimp are evenly distributed throughout the pasta.