Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a velvety garlic-ghee sauce over al dente linguine with a bright burst of fresh lemon and parsley.

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NUTRITION

436kcal
Protein
51.8g
Fat
17.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

  • 3

    Heat the olive oil and ghee in a large skillet over medium heat until shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.

  • 5

    In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

  • 6

    Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.

  • 7

    Toss the cooked linguine and shrimp back into the skillet, coating everything in the glossy sauce.

  • 8

    Garnish with fresh chopped parsley and serve immediately.

Garlic Butter Shrimp Scampi with Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Shrimp Scampi with Linguine

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp Scampi with Linguine

Sautéed succulent shrimp tossed in a velvety garlic-ghee sauce over al dente linguine with a bright burst of fresh lemon and parsley.

NUTRITION

436kcal
Protein
51.8g
Fat
17.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

  • 3

    Heat the olive oil and ghee in a large skillet over medium heat until shimmering.

  • 4

    Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.

  • 5

    In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

  • 6

    Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.

  • 7

    Toss the cooked linguine and shrimp back into the skillet, coating everything in the glossy sauce.

  • 8

    Garnish with fresh chopped parsley and serve immediately.