NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole grain linguine

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

2 tbsp fresh parsley

1 cup baby spinach

PREPARATION

• 1

  Cook the whole grain linguine in a pot of boiling salted water according to package directions until al dente, then drain.

• 2

  While the pasta cooks, heat the ghee and extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 6

  Stir in the lemon juice, lemon zest, and baby spinach, tossing until the spinach is just wilted.

• 7

  Add the cooked linguine and fresh parsley to the skillet, tossing everything together to coat the pasta in the zesty garlic sauce before serving.