NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp 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

  Reserve 0.25 cup of the pasta cooking water, then drain the noodles and set aside.

• 3

  In a large skillet over medium heat, melt the ghee and add the extra virgin olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 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, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they are pink and opaque.

• 7

  Stir in the lemon juice, lemon zest, and the reserved pasta water to create a light sauce.

• 8

  Add the cooked linguine and fresh parsley to the skillet, tossing everything together until the noodles are well coated and heated through.