NUTRITION

SERVINGS

INGREDIENTS

6 ounces Shrimp, peeled and deveined

2 ounces Brown Rice Pasta

1 cup Cremini Mushrooms, sliced

1 tablespoon Ghee

1 tablespoon Heavy Cream

2 cloves Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the ghee in a large skillet over medium-high heat.

• 3

  Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender.

• 4

  Add the shrimp and minced garlic to the skillet, cooking for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Stir in the heavy cream and lemon juice, simmering for 1 minute to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Drain the pasta, reserving a small splash of pasta water, and add the noodles directly into the skillet.

• 7

  Toss everything together until the noodles are well-coated in the creamy sauce, adding a bit of pasta water if needed for consistency.

• 8

  Remove from heat and garnish with fresh chopped parsley before serving.