NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz dry linguine pasta

0.5 tbsp grass-fed ghee

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil and ghee 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 fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then stir in the lemon juice and lemon zest.

• 6

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

• 7

  Toss everything together with the fresh parsley and a tablespoon of pasta water to emulsify the sauce before serving hot.