NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

2 oz brown rice linguine

3 cloves garlic

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp red pepper flakes

2 tbsp fresh flat leaf 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 directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season lightly 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 pink and opaque.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Add the cooked linguine, reserved pasta water, lemon juice, and lemon zest to the skillet with the shrimp.

• 8

  Toss everything together for 1 minute to emulsify the sauce, then remove from heat and garnish with fresh chopped parsley.