YOUR SOLIN GENERATED RECIPE
Garlic Butter Shrimp Scampi with Linguine
Sautéed shrimp tossed in a fragrant garlic-butter sauce with al dente linguine and finished with a bright, zesty lemon lift.
INGREDIENTS
8 oz wild-caught shrimp
1.5 oz organic linguine
0.5 tbsp grass-fed butter
0.5 tbsp extra virgin olive oil
3 clove garlic
0.25 tsp red pepper flakes
1 tbsp fresh lemon juice
1 tsp lemon zest
1 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 according to package directions until al dente.
While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.
Heat the olive oil and grass-fed butter in a large skillet over medium-high heat until the butter is melted and shimmering.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
Reserve 1/4 cup of the pasta cooking water, then drain the linguine.
Toss the cooked linguine into the skillet with the shrimp, adding the lemon juice, lemon zest, and reserved pasta water.
Stir well to coat the pasta in the sauce, then garnish with fresh parsley before serving.