NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves 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 linguine according to package directions 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

  In a large skillet, heat the olive oil and ghee over medium heat until the ghee is completely 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, then immediately remove the skillet from the heat to prevent the garlic from burning.

• 7

  Drain the linguine, reserving 2 tablespoons of the pasta cooking water, and add both the noodles and the water to the skillet.

• 8

  Toss all ingredients together until the pasta is coated in the glossy garlic sauce, then garnish with fresh chopped parsley before serving.