NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh 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 according to package directions until al dente. Reserve 1/4 cup of pasta water.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 3

  Heat the ghee and olive oil in a large skillet over medium heat until shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Stir in the lemon juice, lemon zest, and the cooked linguine, tossing well to coat the noodles in the sauce.

• 7

  If the sauce is too thick, add a splash of the reserved pasta water to create a silky consistency.

• 8

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