NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz brown rice linguine

1 tsp extra virgin olive oil

1 tsp ghee

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp 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 brown rice linguine according to package instructions until al dente.

• 2

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

• 3

  Heat the olive oil and ghee in a large skillet over medium heat until the ghee is melted and 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 they are pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan.

• 7

  Drain the pasta, reserving 2 tablespoons of the starchy cooking water.

• 8

  Add the cooked linguine and the reserved pasta water to the skillet, tossing everything together for 1 minute to coat the noodles in the sauce.

• 9

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