NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

0.5 tbsp extra virgin olive oil

0.5 tbsp grass-fed ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

1 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.

• 2

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

• 3

  In a large skillet over medium heat, melt the ghee with the olive oil.

• 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

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.

• 6

  Stir in the fresh lemon juice and lemon zest, scraping up any flavorful bits from the bottom of the pan.

• 7

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

• 8

  Toss everything together until the pasta is coated in the garlic sauce, adding a bit of reserved water if needed for moisture.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.