NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 cup baby spinach

1 tbsp lemon juice

0.5 tsp lemon zest

2 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 whole wheat linguine until al dente, following the package instructions.

• 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 and golden.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

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

• 6

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 7

  Drain the cooked pasta, reserving approximately 2 tablespoons of the starchy cooking water.

• 8

  Transfer the pasta and reserved water to the skillet, adding the lemon juice and lemon zest.

• 9

  Toss everything together over medium-low heat until the pasta is well-coated in the garlic sauce.

• 10

  Garnish with fresh chopped parsley and serve immediately.