YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed with al dente linguine in a silky garlic-butter sauce, finished with a bright squeeze of lemon and fresh parsley.
INGREDIENTS
8 oz Large shrimp, peeled and deveined
1.5 oz Dry linguine
0.5 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 cup Baby spinach
1 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 until al dente according to the package directions, reserving 2 tablespoons of the pasta water before draining.
Pat the shrimp dry with paper towels and season them with half of the sea salt and black pepper.
In a large skillet, heat the olive oil and grass-fed butter over medium heat until the butter is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 1 minute until the garlic 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 they are pink and opaque.
Stir the baby spinach into the skillet and cook for 1 minute until the leaves are just wilted.
Add the cooked linguine, lemon juice, remaining salt, black pepper, and fresh parsley to the pan.
Toss all ingredients together thoroughly, adding the reserved pasta water if needed to emulsify the sauce, and serve immediately.