YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Pan-seared wild shrimp tossed in a velvety garlic-ghee sauce with whole grain linguine, finished with a zesty squeeze of lemon and fresh parsley for a bright, clean finish.
INGREDIENTS
7 oz Wild-caught shrimp
2 oz Whole grain linguine
0.5 tbsp Grass-fed ghee
1 tsp Extra virgin olive oil
3 cloves Garlic
0.25 cup Fresh parsley
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
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 according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
In a large skillet over medium heat, melt the ghee and combine it with the olive oil.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant but the garlic is not browned.
Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn opaque and pink.
Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.
Pour in the fresh lemon juice and reserved pasta water, tossing everything together to coat the noodles in the glossy sauce.
Remove from heat and garnish with chopped fresh parsley before serving immediately.