NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz brown rice pasta

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

2 tbsp fresh parsley

1 cup asparagus

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 brown rice pasta according to package instructions until al dente.

• 2

  During the final 3 minutes of the pasta's cooking time, add the trimmed asparagus pieces into the boiling water to blanch them.

• 3

  Drain the pasta and asparagus, reserving 2 tablespoons of the starchy cooking water for the sauce.

• 4

  Pat the shrimp dry with a paper towel and season them evenly with sea salt and black pepper.

• 5

  In a large skillet, heat the ghee and olive oil over medium-high heat until the fats are shimmering.

• 6

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they are pink and opaque.

• 7

  Stir in the minced garlic and red pepper flakes, sautéing for 30 seconds until the garlic is fragrant.

• 8

  Add the cooked pasta, blanched asparagus, lemon juice, and reserved pasta water to the skillet.

• 9

  Toss all ingredients together for 1 minute to ensure the noodles are thoroughly coated in the zesty garlic sauce.

• 10

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