YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed succulent shrimp tossed in a velvety garlic-butter sauce with al dente linguine and a bright splash of lemon.
INGREDIENTS
8 oz Large shrimp
1 oz Dry linguine pasta
1 tbsp Grass-fed butter
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
0.25 tsp Red pepper flakes
1 tbsp Lemon juice
1 tsp Lemon zest
2 tbsp Fresh parsley
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, reserving two tablespoons of the cooking water before draining.
Pat the shrimp completely dry with paper towels and season them evenly with 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 begins to shimmer.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 60 seconds until the aroma is fragrant and the garlic is softened.
Increase the heat to medium-high and add the shrimp in a single layer, searing for 2 minutes per side until they turn pink and opaque.
Stir in the lemon juice, lemon zest, and cooked linguine, tossing everything together so the pasta is coated in the velvety sauce.
Add the reserved pasta water to reach your desired consistency, then remove from heat and garnish with freshly chopped parsley.