NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

1.5 oz dry whole wheat linguine

1 tsp extra virgin olive oil

0.5 tbsp grass-fed ghee

3 cloves garlic

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp red pepper flakes

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 grain 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 halved cherry tomatoes to the skillet, sautéing for 2-3 minutes until the tomatoes begin to soften and the garlic is fragrant.

• 4

  Increase the heat slightly and add the shrimp, sea salt, black pepper, and red pepper flakes, cooking for 2 minutes per side until pink and opaque.

• 5

  Reserve 1/4 cup of the pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 6

  Stir in the lemon juice, lemon zest, and fresh parsley, adding a splash of the reserved pasta water if needed to create a light, silky sauce before serving.